But­ter­milk Oven-Fried Chicken

AC­TIVE TIME: 15 min. TO­TAL TIME: 21⁄2 hrs. SERVES: 6

Simple Grace - - Sunday Supper -

1 (5 lb.) chicken, cut into

8 pieces

11⁄2 cups but­ter­milk

2 Tbs. Di­jon mus­tard

2 Tbs. sea­soned salt,

like Sylvia’s

5 cups toasted corn­flakes


1⁄3 cup all-pur­pose bak­ing mix,

like Bisquick

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

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