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    Oven Fried Chicken


    Source of Recipe


    CF--Teresa


    2-3 lbs. chicken pieces, breasts, bone-in - thighs, bone-in, skin off - legs, skin off - wings, skin on
    1-2 cups buttermilk
    splash of Texas Pete, Tobasco, or other hot sauce

    Soak chicken in buttermilk/hot sauce for several hours or even overnight.

    Crumb Coating

    2 cups cornflake crumbs
    1 1/2 cups Italian dry breadcrumbs
    3 TB flour
    1 t. salt
    1/2 t. garlic salt or garlic powder
    1/2 t. pepper
    1/2 t. paprika
    1 t. poultry seasoning

    2-3 TB vegetable oil

    Preheat oven to 425 F. Line a large baking pan with foil. Spray with Pam. Mix coating ingrredients on a sheet of waxed paper. One by one, remove chicken from buttermilk and dredge with the crumb coating. Put plenty on. Pat it to adhere. Arrange chicken on sheet with space between each. Drizzle oil over all the chicken pieces.

    Bake 30 minutes; turn pieces over and bake another 15-20 minutes.

    Serves 4-6.

 

 

 

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