I read the interesting heart-felt memoir, Burnt Toast Makes You Sing Good, by Kathleen Flinn.
It was filled with great recipes from her growing-up years, and this is her Uncle Clarence’s way of “frying chicken.”
It’s succulent, tender corn flake-crusted fried chicken.
Simple goes it here, with this chicken tasting about as good as the real thing, with just a fraction of the calories ~ minus the greasy deep-frying mess.
Crispy on the outside, tender on the inside.
The key is to lightly glaze the chicken with some kind of fat before putting it in the oven.
Serve it with tangy cole slaw, mashed potatoes, maybe biscuits ~ this will be your go to chicken dinner!
We ate it right up, and I bet you will too!
It's lip-smacking’ goodness!
Uncle Clarence’s Oven-fried Chicken
6 tablespoons butter, melted
1½ cups buttermilk
1½ cups flour
2 teaspoons salt
1 teaspoon ground black pepper
1 cup crushed cornflakes
½ teaspoon poultry seasoning, or dried thyme and/or sage
1 (3½ pounds) chicken, cut into 8 pieces
1 tablespoon paprika, for dusting
Preheat oven to 375°.
Using 2 tablespoons of the butter, coat the bottom of a baking dish large enough to hold the chicken pieces in on layer without touching.
Place buttermilk in a shallow bowl.
In another bowl, mix flour, salt and pepper, cornflakes and poultry seasoning.
Dip each chicken piece into buttermilk.
Shake off excess and roll in the flour mixture to coat.
Place chicken in prepared pan, skin side up.
Drizzle rest of butter evenly over chicken.
Dust the chicken liberally with paprika.
Place pan in oven, on the middle rack, uncovered.
Bake for 1 hour, until chicken is golden and baked through, (Small pieces may be done at 45 minutes, so check it to make sure).
Can add cinnamon instead of poultry seasoning, for a little different flavor.
Use whatever chicken pieces you want.
If chicken includes extra-large breasts, cut into 2 portions, for appropriate serving sizes and so that they will cook more evenly.