The Meal Planner

If I could eat KFC Fried Chicken all the time and not ever get fat and die from heart disease and clogged arteries I think I would. I love fried chicken. I love the crispyness. I love the juicyness. I love the spices that are in the batter. LOVE LOVE LOVE IT!

Oven-fried chicken just doesn't usually have that same crunch or pizazz. But I'm really not about to be deep frying at home either. This recipe lets you get the crispetty, crunchetty-ness of fried chicken except with the non-angina causing goodness of baked chicken. AND it's full of great flavor.

Serves 4

3/4 cup buttermilk
2 tbsp Dijon mustard
1 green onion, minced
1 clove garlic, minced
1 tsp black pepper
8 chicken drumsticks
2 cups cornflake cereal, crushed
1 cup grated Parmesan cheese

In a large resealable container, or large ziplock bag mix together buttermilk, Dijon mustard, green onion, garlic, and black pepper. Toss in drumsticks and leave in fridge to marinate overnight (or at least a couple hours).

Preheat oven to 375° F. Cover a baking sheet with aluminum foil

Crush the cornflakes and place in another ziplock bag with Parmesan cheese. Place two marinated drumsticks in bag at a time and shake so it gets totally coated (I even stuck my hand in the bag and squeezed the coating around the chicken to make sure it was good and coated and sticking to the chicken. Place on baking sheet and finish coating the rest of the drumsticks.

Bake in the oven for 40-45 minutes.

Click here for printable version of Crunchy Oven-Fried Chicken

Definitely the BEST oven-fried chicken I've ever had! The chicken was incredibly flavorful and not to mention moist from the marinade. My husband and I both thought it was great.

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4 Responses
  1. Vanessa Says:

    These were delicious. I used old fashioned Dijon in the marinade which kicked things up a bit. I also used the left-over bread crumbs and Parmesan on the potatoes. For the potatoes, I probably should have added a bit of salt or garlic to the bread crumb mix, but regardless of that forgetfulness the potatoes were still mighty good.

    Thanks for another great recipe. Nialle really enjoyed this one!

  2. We keep finding chicken legs on for about $1 a pound, so my freezer is full of them. I always go looking new recipes for the legs, but this week my craving for this crunchy flavorful chicken was too strong to ignore! Although this time, I was smart enough to plan another meal using buttermilk...last time I used the 3/4 cup and then ended up throwing the rest out. I'm not wasting again!

    Good idea using the crumb mixture on potatoes. I'm pretty sure you can buy "Shake 'n' Bake" for potatoes, so it would be the same thing. I would agree that extra seasoning added to the potatoes would probably do the trick.

  3. Vanessa Says:

    I never buy buttermilk because it always goes to waste at my house too. Instead, I put 1T of lemon juice in 1C of milk and let it sit for 5-10min. That sours up the milk and it's a cheap trick to making your own 'buttermilk'

  4. I love this tip Vanessa! I'm always so frustrated buttermilk only comes in 1 liter containers and I end up throwing most of it out. I will definitely try this next time!