CRISPY OVEN-FRIED CHICKEN

Serves: 4

2 cups (500 mL) buttermilk

2 tbsp (30 mL) Dijon mustard

Salt and pepper

1 tsp (5 mL) garlic powder 3 lbs bone-in chicken pieces (split breasts, drumsticks, and/or thighs) Vegetable oil spray

4 cups (1 L) cornflakes

1 tsp (5 mL) poultry seasoning

1 tsp (5 mL) paprika

1. In large bowl, whisk together buttermilk, mustard, 2 tsp (10 mL) salt, 1/2 tsp (2.5 mL) pepper and garlic powder.

2. Use paper towel to grasp skin on one piece of chicken, then pull off and discard skin. Repeat with remaining pieces of chicken. Add chicken to buttermilk mixture and turn to coat well. Wash your hands. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.

3. Adjust oven rack to middle position and heat oven to 400 F (205 C). Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.

4. Place cornflakes in large zip-seal bag. Add poultry seasoning and paprika. Seal bag and shake to combine. Use rolling pin to crush cornflakes into small pieces. Pour cornflake mixture into second large bowl.

5. Remove one piece of chicken from buttermilk mixture, add to bowl with cornflake mixture and toss to coat.

6. Use your hands to gently press crumbs onto all sides of chicken.

7. Place chicken on greased rack in baking sheet. Repeat with remaining pieces of chicken. Wash your hands.

8. Spray chicken all over with vegetable oil spray until each piece is shiny.

9. Place baking sheet in oven and bake until chicken breasts register 165 F (74 C) on instant-read thermometer and drumsticks/thighs register 175 F (80 C), 35-45 minutes.

10. Use oven mitts to remove baking sheet from oven. Place baking sheet on second cooling rack and let cool for 5 minutes. Serve.