Week 53, Recipe 3: Baked 'Fried' Chicken with Cornflake Crust

NOTES

• Marinate the chicken in the buttermilk mixture before you leave for work or when you have a chance in the morning. You can also crush the cornflakes and store in a plastic bag until ready to use.

INGREDIENTS

For marinade:

•  1/2 of a cut-up chicken (breast, thigh, leg, and wing), skin on, bone-in
• 2 c. buttermilk
• 1/2 yellow onion
• 3 cloves garlic, grated or minced
• 1/2 tsp salt, 1/4 tsp pepper

For seasoning:

• 2 c. cornflakes, crushed (put them in a ziplock bag and run a rolling pin back and forth over them until finely crushed)
• 3/4 c. finely grated Parmesan
• 1/4 tsp cayenne pepper (optional)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

DIRECTIONS
1. Combine marinade mixture in a large shallow bowl, Add chicken pieces, tossing to coat. Cover with plastic wrap and marinate in fridge 3-12 hours.
2. Combine seasoning ingredients in a large shallow bowl. When ready to cook chicken, preheat oven to 425 and spray a cooling rack with nonstick spray. (You could also cook the chicken on a cookie sheet if you don't have a cooling rack). Place the cooling rack on a large cookie sheet.
3. Remove chicken pieces, one at a time, from marinade and cover with crushed cornflake seasoning, getting a good coat on all sides. Lay chicken pieces on greased cooling rack.
4. Bake about 45 minutes or until 160 degrees in the thickest part of each piece. I remove the thighs, legs, and wings at about 40-50 minutes and then have to cook the breast another 15-25 minutes. This will depend on how thick your breast is. Use an instant-read thermometer to make sure chicken is 160 degrees.