Hi Shannon, I'm wondering if this amount of flour is correct? Whenever I've coated 3 pounds of chicken with a flour mixture, it has required at least two to two and one-half cups flour. Have you tried this recipe? Does it work okay with a half cup?
Thanks in advance. Jennifer On 1/8/13, Shannon Hannah <[email protected]> wrote: > Crispy buttermilk Chicken > > > > This chicken tastes fried but does away with all the grease. The secret is > to lock in the moisture by dredging the chicken pieces in flour and dipping > them into buttermilk that you've spiced up with paprika, cayenne, mustard > and sage. Then you roll the pieces in crushed cornflakes. > > 2 teaspoons extra-virgin olive oil > 1/2 cup buttermilk > 1 2 ½ - to 3-pound fryer, cut into pieces (2 breasts, 2 thighs, 2 legs, 2 > wings) > 1 tablespoon Dijon mustard > 1/8 teaspoon cayenne pepper (optional) > 1/2 cup all-purpose flour > 1 teaspoon paprika > 1 teaspoon salt > 1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon ground sage > 1/4 teaspoon freshly ground black pepper > 2 cups cornflakes > > Instructions > > Preheat the oven to 425 degrees F. > Pour the olive oil into a baking pan large enough to hold the chicken pieces > in a single layer without crowding. Using your fingers, rub the oil over the > dish so that it's completely but lightly coated. > Rinse the chicken in cold water and pat dry. In a wide bowl or on a large > plate, season the flour with the salt and pepper. Dredge each chicken piece > in the flour until it's completely coated. Tap the chicken against the side > of the bowl to loosen any excess flour and set the pieces aside. Discard the > flour. > Crush the cornflakes by placing them in a big resealable plastic bag, > carefully pressing the bag to push out the air. Seal the bag (leaving as > little air inside as possible) and crush the flakes using a rolling pin. > Pour the crushed flakes into a wide bowl or onto a large plate. > In a bowl large enough to dip the chicken pieces, mix the buttermilk, > mustard, cayenne (if using), paprika and sage. Give each floured chicken > piece a good buttermilk bath all over, then roll in the crushed flakes. > Arrange the chicken pieces in the prepared baking pan. Bake for 15 to 20 > minutes, lower the heat to 375 degrees F, and bake for another 25 to 30 > minutes, until cooked through and crispy. (The juices should run clear when > the meat is pierced with a knife.) > Serves four to six > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
