Crispy Buttermilk Oven-Fried Chicken
Recipe from Betty Crocker

From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside--just like pan-fried but with much less fat.



by 4  people


add your rating
add a comment
Servings: 5
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   cup 
    corn flakes cereal
  • see savings
    On Sale
    1/2  cup 
    Gold Medal® all-purpose flour
  • see savings
    On Sale
    2   teaspoons 
    garlic powder
  • see savings
    On Sale
    1   teaspoon 
    onion powder
  • see savings
    On Sale
    1   teaspoon 
    poultry seasoning
  • see savings
    On Sale
    2   teaspoons 
    black pepper
  • see savings
    On Sale
    1   teaspoon 
    paprika
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/2  teaspoon 
    ground red pepper (cayenne)
  • see savings
    On Sale
    1   
    cut-up whole chicken, skin removed (3 to 3-1/2 pounds)
  • see savings
    On Sale
    1/4  cup 
    buttermilk
  • see savings
    On Sale
     
    Cooking spray

Directions
1.
Heat oven to 425 degrees F. Line 13x9-inch pan with foil; spray foil with cooking spray.
2.
Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
3.
In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
4.
Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks).
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 280, Fat, total (g) 8, chol. (mg) 95, sat. fat (g) 3, carb. (g) 17, fiber (g) 1, sugar (g) 1, pro. (g) 33, vit. A (IU) 486, sodium (mg) 380, calcium (mg) 40, iron (mg) 4, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Buttermilk Pecan Cranberry Scones: An Easy Morning Treat
...When I have buttermilk in the fridge, I feel obligated to make scones. As obligations go... realizing that I had lots of buttermilk that needed to be used up, an abundance of dried cranberries in my.... This recipe for Buttermilk Pecan Cranberry Scones fit the bill! If your brunch audience is simply a roommate or family, I... read more...
Creamy Chickpea and Crispy Chorizo Soup Makeover
... for breakfast sometimes! So the recipe for Creamy Chickpea and Crispy Chorizo Soup instantly appealed to me. I... read more...
Crispy Kale Chips: The Snack You Don't Have to Resist!
... straight to the produce isle and grab a big bunch of curly kale. This recipe for Crispy Kale Chips... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products