Tuesday, May 13, 2008

Oven Fried Buttermilk Chicken

2 cups well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce,
1 tablespoon salt
2 teaspoons finely ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups Corn Flake Crumbs
4 tablespoons unsalted butter (1/2 stick), melted

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate overnight, turning once.

Heat the oven to 400°F and arrange the rack in the middle. Place a metal rack on a baking sheet and set aside.

Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.

Bake until golden and crispy about 40 minutes, turning chicken about halfway through.