Wednesday, April 4, 2012

Baked Buttermilk Corn Flake Chicken

Love fried chicken? Well I do! I just don't want the grease and the mess that goes along with it. This comes out exactally the same baked in the oven. I use Corn flake crumbs a lot. Sometimes instead of Panko. They are way crispier. This chicken is marinated in buttermilk with spices, onions and garlic. Then baked to perfection.


  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry (you can remove the skin if you like to save on calories)
  • 2 cups crushed corn flakes
  • 2 teaspoons chopped fresh thyme


Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix corn flakes, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.


  1. You used such amazing flavours for this healthy and delicious chicken. Love the fact that it is baked and not fried. Delicious post!

  2. This looks super tasty and I bet the flavors are incredible! Thanks for the friend invite on Tasty Kitchen! I look forward to looking around your blog! Have a great weekend!

  3. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.