Friday, 2 September 2016

Buttermilk Oven Fried Chicken


I thought to myself, wouldn't it be great to buy a carton of buttermilk and make buttermilk fried chicken and biscuits? Wouldn't it? Bah! Instead of biscuits, I baked this. But at least, the buttermilk chicken still went according to plan.

But no, not really. The thought of deep frying only 4 pieces of chicken and getting the whole stove top and kitchen floor oily, was very discouraging. If I was going to mess up the kitchen, it better be worth it - at least 8 pieces of chicken would seal the deal.


Then I remembered this video clip of the Hemsley sisters making oven fried chicken.


Yes, that's it! But...but....I didn't have any ground almonds. So. Why not use cornflakes? I remembered seeing an oven fried chicken recipe using cornflakes. 

So I blitzed up some cornflakes using my mini food processor and added some seasonings to it.


Then I dipped the chicken pieces in beaten eggs and coated them with the cornflakes.


Into the oven they went to bake for about 40 minutes.

Tadahhh....


There is no need to spray or drizzle the chicken with oil because cornflakes contain oil and the chicken itself has fats.

Look.

See the oil pooling in the tray?
I was delighted to see that the chicken was self oiling.


And if you are wondering, yes, the chicken was crispy and crunchy. It works! Now, I did not bother flipping the chicken, so only the top is crispy. So I would recommend that you flip the chicken at the halfway point.


So is this better than deep fried chicken? Well, in my opinion no, but it is still very good. And it did save me a lot of hassle. With deep frying, I would have to stand at the stove to keep an eye on the chicken. 

Buttermilk Oven Fried Chicken
Recipe source : Phong Hong

Ingredients :
- 2 chicken legs, drumstick and thigh separated
- 2 cups buttermilk

For the coating :
- 2 cups cornflakes, finely crushed
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- one egg, beaten

Method :
1. Place the chicken legs in a freezer bag and pour in buttermilk. Let the chicken soak overnight in the fridge.
2. The next day, take the chicken out from the fridge to stand to room temperature.
2. Mix all the coating ingredients together.
3. Remove chicken from the buttermilk, dip in beaten egg and coat with the cornflakes mixture.
4. Place chicken pieces (skin side up) on a lined baking tray and bake at 180C for 40 minutes or until chicken is cooked through.

Note : I did not flip the chicken over, but you may do so after 25 minutes so that the bottom part gets crispy too.

28 comments:

  1. I prefer bake to fry as i very scare of frying, the whole place will become smokey

    ReplyDelete
  2. I heard great things about buttermilk...it supposedly tenderises the meat....but I wouldn't know what to use the whole carton for, so I've never bought any. Since you didn't need to mess up the whole kitchen (by frying), I'm glad that you didn't have to make 8 pcs to seal the deal....haha! :D Actually, 2 pcs for one person is just about right for me :)

    ReplyDelete
    Replies
    1. When I buy buttermilk, I have to make sure I have other things to do with it (other than for the intended recipe) so as not to waste. I was thinking pancakes but that will have to wait for another time hee..hee...

      Delete
  3. Looks so yummy, I am very tempted, if the chicken is oily, juicy and a bit salty, lagi better

    ReplyDelete
    Replies
    1. The chicken was very juicy :) Not too salty and not too oily.

      Delete
  4. This is to my liking! Buttermilk fried chicken. Time to utilise my oven again. ^^

    ReplyDelete
    Replies
    1. Yes, yes, your oven will be very happy!

      Delete
  5. Welcome to the world of Phong Hong Fried Chickens! They look so yummy and crispier. Colonel Saunders is hiding somewhere after seeing your post.

    ReplyDelete
    Replies
    1. hah..hah...I haven't been buying his chicken for a long time!

      Delete
  6. Your baked chicken that looks like deep fried chicken must taste so good. I wonder can the buttermilk that was used to soak the chicken be used to bake the biscuits or cakes?

    ReplyDelete
    Replies
    1. Oh no, I don't think that's a good idea.

      Delete
    2. Was there a lot of leftover buttermilk that did not seep into the chicken? So just pour them away?

      Delete
  7. This is much easier than deep frying. I want to try this too!

    ReplyDelete
  8. Corn flakes huh... that sounds like a good idea. Hmm...

    ReplyDelete
  9. Finger licking good, Phong Hong! ☺️

    Pleased to see you are making use of ingredients that are in your kitchen store. Crushed crackers or corn meal are good alternatives.

    If you bake the chicken on a roasting rack as per the link, you do not have to flip the chicken over and it drains away the fat.

    http://www.dunelm.com/product/vitreous-enamel-roast-rack-1000038105

    ReplyDelete
    Replies
    1. Thank you, Corina!

      Thanks for the link. I must go look for a roasting rack :)

      Delete
  10. Hi Phong Hong,
    Yes coat with cornflakes is do-able, I've baked buttermilk chicken nuggets coated with cornflakes. These baked crispy buttermilk chicken of yours looked very tempting & delicious.

    ReplyDelete
    Replies
    1. Hi Karen! Oh yes, that was your recipe that I remembered now hah..hah...

      Delete
  11. I wonder how the taste like ? All along we always tried those like kfc or prawn paste , never really tried this.

    ReplyDelete
  12. Fried chicken without guilty, I likey!

    ReplyDelete
    Replies
    1. It's good, not so much oil involved.

      Delete

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