Wednesday, September 28, 2011

Crisp Buttermilk Chicken

I love fried chicken, but I hate all of the calories and grease.  So, what better way then to make a fake-out chicken that is baked and still tastes awesome!  Buttermilk goes great with chicken and the cornflakes give it a nice golden crunch that keeps you wanting more.  This one is going to be a keeper for us, I think you'll like it too.  


Crisp Buttermilk Chicken
*1 3lb Fryer Chicken, Cut Up ($4.63)-I started with a 4 1/2 lb fryer chicken and discarded a lot of bone and fat
*1/2 tsp Poultry Seasoning ($0.05)
*1 Small Onion, minced ($0.40)
*2-3 Cups Buttermilk, about ($1.11)-for 3 cups
*1 tsp Salt ($0.01)
*1/4 tsp Pepper ($0.01)
*1 Egg, Slightly Beaten ($0.11)
*3 Cups Corn Flake Crumbs ($0.42)
*1/4 Cup Melted Butter ($0.36)

Total to make $7.10 Makes 6-8 servings

If desired, trim chicken and remove all bones possible.  Place chicken in a single layer in a shallow glass container.
 Sprinkle chicken with onion and poultry seasoning
 Add enough buttermilk to cover chicken, or come close to covering entirely.  Cover; refrigerate several hours or overnight, turning occasionally. 
When done marinating, drain the chicken reserving the marinade.  Sprinkle the chicken with salt and pepper.
 Add cornflakes to a bowl and crunch into smaller flakes.
 In a second bowl, combine the egg and 3/4 cup reserved buttermilk marinade.
 Dip each piece of chicken in egg mixture, then in crumbs.  Let stand about 20 minutes to dry coating.  Arrange chicken pieces, skin side up, in single layer in shallow baking pan. 
 Bake at 350 degrees F, for 15 minutes.  Drizzle melted butter over chicken and continue baking about 45 minutes or until chicken juices run clear. 
 Yum!  This would also be great with boneless skinless chicken if you prefer to go without the skin.  Enjoy!

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