Buttermilk Oven-Fried Chicken
ACTIVE TIME: 15 min. TOTAL TIME: 21⁄2 hrs. SERVES: 6
1 (5 lb.) chicken, cut into
11⁄2 cups buttermilk
2 Tbs. Dijon mustard
2 Tbs. seasoned salt,
5 cups toasted cornflakes
1⁄3 cup all-purpose baking mix,
1 Tbs. minced fresh thyme 1 tsp. poultry seasoning 1 Remove and discard chicken skin. In large bowl, combine buttermilk, Dijon mustard and seasoned salt. Add chicken pieces; cover and chill in refrigerator 1 hr.
2 Heat oven to 350°F. Line baking sheet with foil; place wire rack on top and coat with cooking spray. Place sheet of wax paper on counter. In processor, pulse cornflakes, baking mix, thyme and poultry seasoning until fine crumbs form; transfer to wax paper. 3 Drain chicken; discard marinade. Place chicken on cornflake crumbs and pat to coat. Transfer chicken to rack; coat with cooking spray. Bake 1 hr. or until 165°F. Let chicken sit 10 min. before serving.
Per serving: Cal. 506 Pro. 60g Carb. 28g Fiber 2g Sug. 5g Chol. 171mg Sod. 542mg Total fat: 16g Sat. 5g Trans. 0g