- Marinate Time
- 1 h
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 40 m
- Serves
- 4
Ingredients
- 2 lbs
- assorted chicken pieces such as breasts, thighs or drumsticks, bone in and skin on
- 1 kg
- 1 cup
- buttermilk
- 250 mL
- 1/4 cup
- hot sauce
- 60 mL
- 1/4 cup
- fresh chives, finely chopped
- 60 mL
- 3/4 cup
- all-purpose flour
- 175 mL
- 1/2 cup
- Corn Flakes cereal
- 125 mL
- 1/2 tsp
- each salt, pepper, paprika and garlic powder
- 2 mL
- 2 tbsp
- vegetable oil
- 30 mL
Directions
Step 1
With a heavy knife, cut bone-in breasts in half (if using) so all pieces are about the same size. Place chicken in a large glass bowl or a resealable bag. Add buttermilk, hot sauce and chives. Stir or shake to coat. Refrigerate for at least 1 hour or up to 12 hours.
Step 2
Preheat oven to 400°F (200°C). Combine flour, corn flakes, salt, pepper, paprika and garlic powder in a food processor fitted with a metal blade; pulse until finely crumbled. Transfer to a large resealable bag. Remove chicken from marinade and shake off excess. Place chicken pieces, one by one, in flour mixture, coating evenly.
Step 3
Heat all but 1 tsp (5 mL) oil in a large non-stick skillet set over medium-high heat. Add chicken pieces, skin side down, and cook for 4 to 5 min., or until golden. Transfer chicken to a greased, rimmed baking sheet and bake, skin side up, for 25 to 30 min., until golden. The thickest part of a thigh should register 165°F (74°C) on an instant-read thermometer. Blot chicken on paper towel before serving.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 450
- Fat:
- 23 g
- Saturated Fat:
- 6 g
- Carbs:
- 28 g
- Fibre:
- 3 g
- Cholesterol:
- 110 mg
- Protein:
- 33 g
- Sodium:
- 520 mg
- Potassium:
- 460
