Buttermilk Baked Chicken

* Exported from MasterCook II *

Buttermilk Baked Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Main Dish
Southern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Whole Wheat Flour
2 Eggs Lightly Beaten
1/2 Cup Buttermilk
1 Tablespoon Dijon Mustard
2 Cups Corn Flakes -- crushed (unsweetened
1 Teaspoon Paprika
Salt And Freshly Ground Pepper -- to taste
12 Chicken Thighs -- wash, pat dry
1 Tablespoon Unsalted Butter -- diced
-----Garnish-----
Parsley Sprigs
Red Cherry Tomatoes -- (optional)
Yellow Cherry Tomatoes -- (optional)

1. Preheat the oven to 425F. Generously coat a roasting pan with
vegetable cooking spray.

2. Measure the flour onto a plate. Mix the eggs with the buttermilk
and mustard and whisk until smooth. Place the crumbs on another
plate and season with paprika and salt and pepper.

3. Dip the chicken in the flour; coat well and shake off the excess.
Dip the chicken in the egg mixture and then into the cereal
crumbs, pressing to make sure the crumbs adhere.

4. Place in the prepared pan, dot with the butter or margarine, and
bake for 25-30 minutes, or until crispy, without turning.

5. Serve hot or at room temperature garnished with parsley sprigs.

Serves: 6

Instead of using a rich egg or cream batter, the chicken in this
recipe is dipped in whole wheat flour, buttermilk-egg batter, and then
unsweetened cereal crumbs to make a wonderfully crispy hot baked
chicken, or cold picnic chicken.

Variations:

A whole chicken, cut-up, or even chicken breasts alone can be
substituted for the chicken thighs.

Whole-grain bread crumbs can be substituted for cereal crumbs.

Cooking Note:

Cereal crumbs can easily be prepared in a food processor or blender.

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