Shelly's Recipe

BUTTERMILK OVEN-FRIED CHICKEN

Category: Chicken

2 cups well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 tbsp hot sauce, such as Tabasco
1 tbsp kosher salt
2 tsp finely ground black pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups corn flake crumbs (Note: Just put about half a large box of cornflakes in a big ziplock and mash and roll with a rolling pin. Or throw them in the food processor.)
4 tbsp unsalted butter (1/2 stick), melted

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13x9 inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.

Heat the oven to 400 and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside.

Place corn flake crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces. Bake until golden and crispy and internal temperature is 160 degrees, about 35 minutes.