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.
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.
I prefer bake to fry as i very scare of frying, the whole place will become smokey
ReplyDeleteMe too..
DeleteI 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 :)
ReplyDeleteWhen 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...
DeleteLooks so yummy, I am very tempted, if the chicken is oily, juicy and a bit salty, lagi better
ReplyDeleteThe chicken was very juicy :) Not too salty and not too oily.
DeleteThis is to my liking! Buttermilk fried chicken. Time to utilise my oven again. ^^
ReplyDeleteYes, yes, your oven will be very happy!
DeleteCan put KFC to shame!
ReplyDeleteOh you flatterer you! LOL!
DeleteWelcome to the world of Phong Hong Fried Chickens! They look so yummy and crispier. Colonel Saunders is hiding somewhere after seeing your post.
ReplyDeletehah..hah...I haven't been buying his chicken for a long time!
DeleteYour 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?
ReplyDeleteOh no, I don't think that's a good idea.
DeleteWas there a lot of leftover buttermilk that did not seep into the chicken? So just pour them away?
DeleteYes, throw away.
DeleteThis is much easier than deep frying. I want to try this too!
ReplyDeleteYes, lots easier and less mess.
DeleteCorn flakes huh... that sounds like a good idea. Hmm...
ReplyDeleteIt's a great idea :)
DeleteFinger licking good, Phong Hong! ☺️
ReplyDeletePleased 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
Thank you, Corina!
DeleteThanks for the link. I must go look for a roasting rack :)
Hi Phong Hong,
ReplyDeleteYes 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.
Hi Karen! Oh yes, that was your recipe that I remembered now hah..hah...
DeleteI wonder how the taste like ? All along we always tried those like kfc or prawn paste , never really tried this.
ReplyDeleteVery sedap lah :)
DeleteFried chicken without guilty, I likey!
ReplyDeleteIt's good, not so much oil involved.
Delete