Baked Buttermilk Chicken
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
- Servings: 4
Photography: Jennifer Levy
Source: Martha Stewart Living, March 2004
- Olive-oil cooking spray
- 4 chicken drumsticks (about 1 pound), skins removed
- 2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
- 2 1/2 cups low-fat buttermilk
For the Coating
- 4 cups cornflakes, finely crushed
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
For the Garnish
- Lemon wedges (optional)
- Flat-leaf parsley sprig (optional)
Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.