This crispy battered chicken is actually baked, not fried -- but no one will be able to tell the difference.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2011
- 1 quart buttermilk
- 1 1/2 teaspoons poultry seasoning
- 2 tablespoons plus 2 teaspoons coarse salt
- 1 teaspoon ground pepper
- 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
- 4 cups crisp puffed-rice cereal
In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.