Have you noticed the resurgence of fried chicken? Everywhere you look, you see fried chicken or fried chicken and waffles. My mother made fried chicken for lunch every Sunday, and we had the leftovers for dinner. I’m sure that’s why I love it to this day.
Since I don’t do a lot of deep-frying, I rarely make it myself. But recently, spurred on by all the covers on magazines and articles, I thought I’d give it another try. Instead of frying, I wanted to make a crispy version of oven “fried” chicken.
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I love that this is a make-ahead dish perfect for busy evenings when there is no time for much prep. Since the chicken has to be marinated the night before and the crumbs can be prepared the night before also, it is a snap to dip the chicken pieces in the crumbs, place them on a baking sheet, and in about 35 to 40 minutes, a hot dinner is on the table.
Do not be alarmed by the large amounts of seasonings. They are needed so that the chicken will absorb some of them.
The honey mustard drizzle is optional, but adds a special touch to the baked chicken.
Crispy Oven-Fried Chicken
2 cups buttermilk
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
1 1/2 teaspoons onion powder
4 boneless, skinless chicken breasts or 6 to 8 thighs
2 1/2 cups crushed corn flakes
3/4 cup bread crumbs
1 to 2 tablespoons vegetable oil
Combine the buttermilk through the onion powder in a plastic or glass dish large enough to hold the chicken. Submerge the chicken under the marinade. If some of it sticks up, turn it occasionally. Marinate overnight.
Preheat the oven to 400 degrees. Line a rimmed baking pan with foil, dull side up, and spray the foil. Place a cooling rack in the pan. Set aside.
Combine the cornflakes and breadcrumbs. Add 1 tablespoon oil at first and toss until they are coated. Use the additional oil if necessary. (If doing this the night before, do not add the oil. Add it when you are ready to dip the chicken.)
Pick up a piece of chicken and let the excess marinade run off. Place in the bowl with the crumbs and coat well, turning as necessary, making sure the chicken is completely coated. Place on the rack with room between the pieces. Bake for 35 to 45 minutes until the chicken is a deep golden brown, the juices run clear, and a thermometer reads 160 degrees when placed in the middle of the breast at the thickest point.
Honey Mustard Drizzle
1/4 cup honey
1 tablespoon or more to taste of Country Dijon (Dijon with coarse mustard seeds)
Stir together and drizzle over chicken when serving.
Yield: 4 servings
