Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Baked “Fried” Chicken




Source of Recipe


Internet


List of Ingredients




6 pieces of cut chicken
2 cups of organic cornflakes, crushed
½ cup flour
½ cup light buttermilk
1 tablespoon Dijon mustard
pinch of cayenne pepper
1 teaspoon paprika
½ tablspoon sage
salt to taste
black pepper to taste

Preheat the oven to 425 degrees.

In a bowl whisk the buttermilk with the mustard, herbs, spices, salt and pepper. Rinse the chicken and pat dry. Season the flour with light salt and pepper and dredge the chicken in the flour. Dip it into the buttermilk mix and dredge it in the cornflakes.

Place in a olive oiled baking dish and baked for 40-50 minutes until cooked through and crispy!




Recipe