Crispy "fried" chicken in the oven

Votes: 3

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 520, total fat 22 G., saturated fats 6 G., proteins 40 G., carbohydrates 41 G., fiber 1.5 G., cholesterol 136 mg, sodium 1040 mg, sugar 0 G.

If you love crispy, breaded fried chicken, but the thought of deep-frying and the sheer amount of fat makes you shy away from your favorite drumsticks, then this recipe is a real find! Chicken pieces (breasts, drumsticks, thighs, wings) are baked in the oven, but they turn out as golden brown and crispy as if they came straight from the fryer. This is all thanks to a coating of crushed cornflakes. Before baking, the chicken is dredged in flour, then dipped in spiced buttermilk and then rolled in crushed cornflakes. This coating will definitely not disappoint. It's delicious and without the guilt of extra calories. And for an even healthier meal, serve the chicken with blanched salad greens.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 pieces of chicken (preferably 2 breasts, 2 thighs, 2 drumsticks and 2 wings)
0.5 cups premium flour
4 cups cornflakes
2/3 cup sour milk or kefir
2 tablespoons Dijon mustard
1/4 tsp cayenne pepper
1.5 tsp paprika
3/4 tsp ground sage
For serving: a simple green side dish, see preparation

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, cornflakes, sour milk, kefir, Dijon mustard, ground cayenne pepper, sage, paprika

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place a rack in a roasting pan or on a baking sheet.
Rinse the chicken in cold water and pat dry. In a wide bowl or on a plate, combine the flour with salt and 1/4 teaspoon of black pepper. Dredge each chicken piece in the flour until completely coated, tap the bowl to shake off any excess, and set aside. Discard the flour.

Now comes the part that kids love the most: crush the cornflakes. Place them in a large zip-lock bag, pressing gently to release any air. Seal the bag (with almost no air inside) and crush the cornflakes with a rolling pin. Open the bag and pour the crushed cornflakes into a wide bowl or plate.
In a large bowl (large enough to coat the chicken pieces), combine the buttermilk, mustard, cayenne pepper, paprika, and sage. Dip each chicken piece in the buttermilk, then roll in the cornflakes.
Place the chicken pieces on a wire rack and place in a preheated oven. Bake for 15-20 minutes, then reduce the heat to 190°C (375°F) and bake for another 25-30 minutes, until crispy. The juices should run clear when pierced with a knife. Serve with blanched greens.
Bring a large saucepan of salted water to a boil. Add 1 kg (2.3 lb) of hearty greens (escarole, chicory, mustard greens, or a combination, trimming any large stems), loosely cover, and simmer until tender, 4-5 minutes. Drain the greens in a colander and let cool for about 10 minutes. Drizzle with 3 tablespoons extra-virgin olive oil and 3 tablespoons lemon juice. Season with salt and pepper to taste.

Categories: