Buttermilk oven “fried” chicken
My boy is a carnivore. A major meat-eater. For his birthday last year, he wanted to celebrate at a restaurant that had “a lot of meat.” Really. And since I love him, it’s hard to ignore the constant nagging… I mean requesting… for me to make him fried chicken. Fried chicken has just never been on my radar. Growing up, the good Colonel supplied our fried chicken occasionally, but I don’t ever remember eating homemade fried chicken.
All that being said, and even though I totally love the boy, I didn’t want to make actual fried chicken cause it would really mess up the top of my stove. I know, I’m a great mom, right? hehe Instead, I did the next best thing. I made him a bunch of oven “fried” chicken wings instead. And guess what? He didn’t like them! Ha! Luckily, Jim and Sam’s best friend did, and they ended up eating all of them. My kids are so weird.
Recipe: Buttermilk Oven “Fried” Chicken
(slightly adapted from Dinner: A Love Story)
4-6 drumsticks (I had wings and used them instead, though I probably wouldn’t choose those again. It’s a lot of breading for such a small bit of meat, and something more substantial would be better.)
4 garlic cloves, halved
buttermilk to cover chicken (one carton is more than enough)
1 1/2 c. corn flake crumbs (I used panko bread crumbs.)
1/8 tsp cayenne
1 tsp oregano
salt and pepper to taste
Place chicken pieces in a large ziploc bag, add buttermilk to cover, and garlic. Refrigerate at least 30 minutes and up to 12 hours.
When ready to cook chicken, preheat oven to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine corn flake crumbs, herbs, salt, and pepper.
Drain chicken and discard buttermilk. Dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil. Bake until golden and cooked through, 35 to 45 minutes.