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Cook Time:30 minsAdditional Time:2 hrs 30 minsTotal Time:3 hrsServings:8Yield:1 to 2 - pieces chicken eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:2 hrs 30 minsTotal Time:3 hrsServings:8Yield:1 to 2 - pieces chicken each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:8
Servings:
8
Yield:1 to 2 - pieces chicken each
Yield:
1 to 2 - pieces chicken each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonspaprika2teaspoonscayenne pepper2teaspoonsgarlic powder1teaspoononion powder1teaspoonsalt1cupbuttermilk4-4 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmedCanola or grapeseed oil cooking spray5cupscornflakes, crushed½cupwhite vinegar1tablespoonpacked brown sugar2tablespoonsbutter
Cook Mode(Keep screen awake)
Ingredients
2tablespoonspaprika
2teaspoonscayenne pepper
2teaspoonsgarlic powder
1teaspoononion powder
1teaspoonsalt
1cupbuttermilk
4-4 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
Canola or grapeseed oil cooking spray
5cupscornflakes, crushed
½cupwhite vinegar
1tablespoonpacked brown sugar
2tablespoonsbutter
DirectionsCombine paprika, cayenne, garlic powder, onion powder and salt in a small bowl. Transfer 2 tablespoons of the mixture to a large nonreactive bowl or large sealable plastic bag. Add buttermilk and stir (or shake) to combine. (Reserve the remaining spice mixture.) If using breasts, cut in half into equal portions. Add chicken to the buttermilk mixture and marinate in the refrigerator for at least 1 hour or up to 24 hours.Preheat oven to 375degrees F. Line a baking sheet with foil or parchment paper. Coat a wire rack with cooking spray and set it on the prepared baking sheet.Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the chicken with cooking spray.Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part registers 165degrees F, 45 minutes to 1 hour.Combine the reserved spice mixture with vinegar and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to low, add butter and stir until melted. Remove from heat.Transfer the chicken to a platter and drizzle with about half of the sauce. Serve immediately, with the rest of the sauce on the side.Originally appeared: EatingWell Magazine, September/October 2016
Directions
Combine paprika, cayenne, garlic powder, onion powder and salt in a small bowl. Transfer 2 tablespoons of the mixture to a large nonreactive bowl or large sealable plastic bag. Add buttermilk and stir (or shake) to combine. (Reserve the remaining spice mixture.) If using breasts, cut in half into equal portions. Add chicken to the buttermilk mixture and marinate in the refrigerator for at least 1 hour or up to 24 hours.Preheat oven to 375degrees F. Line a baking sheet with foil or parchment paper. Coat a wire rack with cooking spray and set it on the prepared baking sheet.Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the chicken with cooking spray.Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part registers 165degrees F, 45 minutes to 1 hour.Combine the reserved spice mixture with vinegar and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to low, add butter and stir until melted. Remove from heat.Transfer the chicken to a platter and drizzle with about half of the sauce. Serve immediately, with the rest of the sauce on the side.
Combine paprika, cayenne, garlic powder, onion powder and salt in a small bowl. Transfer 2 tablespoons of the mixture to a large nonreactive bowl or large sealable plastic bag. Add buttermilk and stir (or shake) to combine. (Reserve the remaining spice mixture.) If using breasts, cut in half into equal portions. Add chicken to the buttermilk mixture and marinate in the refrigerator for at least 1 hour or up to 24 hours.
Preheat oven to 375degrees F. Line a baking sheet with foil or parchment paper. Coat a wire rack with cooking spray and set it on the prepared baking sheet.
Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the chicken with cooking spray.
Bake the chicken until golden brown and an instant-read thermometer inserted into the thickest part registers 165degrees F, 45 minutes to 1 hour.
Combine the reserved spice mixture with vinegar and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce heat to low, add butter and stir until melted. Remove from heat.
Transfer the chicken to a platter and drizzle with about half of the sauce. Serve immediately, with the rest of the sauce on the side.
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)295Calories11gFat16gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
