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Crunchy Chicken

Source of Recipe


From "Best Lost Suppers" from the editors of Cook's Country magazine



List of Ingredients



• 2 cups buttermilk
  
• 1½ tsp garlic powder
  
• 1 tsp hot sauce
  
• Salt and pepper
  
• 3 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
  
• 3½ cups cornflakes, crushed
  
• 2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse crumbs
  
• ½ tsp paprika
  
• 3 Tbsp vegetable oil
  






Instructions



1. Whisk the buttermilk, 1 teaspoon of the garlic powder, the hot sauce, 2 teaspoons salt, and 1 teaspoon pepper together in a large bowl. Add the chicken to the mixture and turn to coat. Cover and refrigerate for at least 1 hour, or up to 12 hours.
   
   
2. Adjust an oven rack to the upper-middle position and heat the oven to 400° F. Set a wire rack inside a foil-lined rimmed baking sheet and coat the rack with vegetable oil spray.
   
   
3. Combine the cornflakes, bread crumbs, remaining ½ teaspoon garlic powder, ¼ teaspoon salt, and 1/8 teaspoon pepper in a shallow dish. Drizzle the oil over the crumbs and toss until well coated.
   
   
4. Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken. Place the chicken on the prepared wire rack, leaving ½-inch between each piece.
   
   
5. Bake the chicken until deep golden brown and the thickest part of the breasts registers 160° to 165° F, and the thickest part of the thighs registers 175° F on an instant-read thermometer, 35 to 45 minutes. Serve.
   
   Serves 4