Crispy Oven-Fried Chicken

Ingredients

• Buttermilk

  Milk, fluid, cultured, lowfat

  2 cup or 490g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Chicken

  White, Homestyle, Oven Roasted - Oscar Mayer

  48 oz or 1.36kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Cornflakes

  Tesco

  400g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

Directions

1. (source: https://www.americastestkitchen.com/kids/recipes/crispy-oven-fried-chicken)
2. use 3 pounds of bone-in chicken pieces (split breasts, drumsticks, and/or thighs
3. cooking equipment: 2 large bowls Whisk Paper towels Plastic wrap Rimmed baking sheet Aluminum foil 2 cooling racks Large zipper-­lock plastic bag Rolling pin Instant-­read thermometer Oven mitts
4. In large bowl, whisk together buttermilk, mustard, salt, pepper, and garlic powder.
5. 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. NOTE: Use paper towel to grasp slippery skin. You can use kitchen shears to trim any stubborn bits of skin on drumsticks.
6. Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.
7. Place cornflakes in large zipper-­lock 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.
8. Remove one piece of chicken from buttermilk mixture, add to bowl with cornflake mixture, and toss to coat. Use your hands to gently press crumbs onto all sides of chicken. Place chicken on greased rack in baking sheet. Repeat with remaining pieces of chicken. Wash your hands.
9. Spray chicken all over with vegetable oil spray until each piece is shiny. Place baking sheet in oven and bake until chicken breasts register 165 degrees on instant-read thermometer and drumsticks/thighs register 175 degrees, 35 to 45 minutes. NOTE: Insert the tip of the thermometer into the center of the thickest part of the food, making sure to avoid any bones. And ask an adult for help; the food—and the baking sheet—are likely very hot.
10. Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on second cooling rack and let cool for 5 minutes. Serve.
11. Secrets to Tender, Juicy Chicken Soaking the chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside. Salt doesn’t just enhance flavor—­when you soak meat in a salty solution (a brine), the salt reshapes protein molecules and helps them hold onto moisture when the meat is cooked. Buttermilk contains lactic acid, which is a mild acid that gently breaks down some proteins and makes chicken more tender.

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