Author Topic: Crunchy Chicken  (Read 48 times)

Olga Drozd

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Crunchy Chicken
« on: August 10, 2018, 11:40:52 AM »
Crunchy Chicken

To ensure that the chicken stays ultra crispy, you will soak the chicken pieces in buttermilk to help the crust adhere, and season the buttermilk to have good flavor and keep the meat juicy. Mixing fresh bread crumbs with the cornflakes and baking the chicken at 400 degrees F. on a wire rack instead in a baking dish will give you an even bigger crunch.

2 cups buttermilk
1 teaspoons garlic powder
1 teaspoon hot sauce
2 teaspoons salt
1 teaspoon black pepper
3 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

3 1/2 cups cornflakes, crushed
2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse crumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons vegetable oil

Whisk the buttermilk, 1 teaspoon garlic powder, the hot sauce, 2 teaspoons salt, and 1 teaspoon pepper together in a large bowl.  Add the chicken to the mixture and turn to coat.  Cover and refrigerate for at least 1 hour, or up to 12 hours.

Adjust an oven rack to the upper middle position and heat the oven to 400 degrees F.

Set a wire rack inside a foil-lined rimmed baking sheet and coat the rack with vegetable oil spray.

Combine the cornflakes, bread crumbs,1/2 teaspoon garlic powder, the paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish.Drizzle the oil over the crumbs and toss until well coated

Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken.  Place the chicken on the prepared wire rack, leaving 1/2 inch between each piece.

Bake the chicken until deep golden brown and the thickest part of the breasts registers 160 to 165 degrees F. on an instant-read thermometer, 35 to 45 minutes. Serves 4.
« Last Edit: August 10, 2018, 12:32:49 PM by Olga Drozd »