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.