Oven “fried” chicken pieces with a crispy herb coating

  • 1 cup cornflake crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp paprika
  • 1 tsp dried marjoram
  • 1/2 tsp each dried thyme and seasoned salt
  • 1/4 tsp each garlic powder, onion powder and black pepper
  • 1/8 tsp cayenne pepper
  • 1 cup buttermilk
  • 1/2 cup whole wheat flour
  • 4 large chicken thighs (bone-in, skin removed)
  • 4 large chicken drumsticks (remove skin)
  • 2 tbsp butter, melted
  • safflower oil or cooking spray to coat baking pan-fried
  1. In a shallow bowl or pie plate, mix corn flake crumbs with Parmesan, paprika, marjoram, thyme, seasoned salt, garlic powder, onion powder, black pepper and cayenne pepper. Set aside.
  2. Pour buttermilk into a second shallow bowl or pie plate and place flour into a third shallow bowl or pie plate.
  3. Coat a rimmed baking sheet with safflower oil or spray generously with cooking spray. Rinse chicen and pat dry using paper towels. Working one a time, dip chicken pieces in buttermilk and moisten on all sides. Shake off excess buttermilk. Place chicken in bowl with flour and turn to coat. Dip in buttermilk again, then coat with seasoned cornflake mixture. Place chicken pieces on prepared baking sheet. Using a small spoon, drizzle melted butter over chicken.
  4. Bake, uncovered, at 400 F for 35 to 40 minutes or until chicken is golden brown and juices run clear. Serve hot.
  • Makes 8 pieces
  • 258 calories per piece
  • 8.8 g total fat
  • 4 g saturated fat
  • 343 mg sodium

– from the book, ‘The Looney Spoons Collection,’ by Janet and Greta Podleski

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