11801 Oven-Fried Buttermilk Chicken 50 mins, plus marinating time 15 mins 4 servings Fri May 09 10:56:00 -0700 2008 Thu Aug 27 10:49:31 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11801 Thu, 27 Aug 2009 17:49:31 GMT Pack some for your next picnic Heavenly either hot from the oven or cold, buttermilk fried chicken is a staple at any self-respecting summer picnic. Ideal for a picnic, this crispy corn-flake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice.

What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of corn flakes cereal and process it in the food processor until finely ground or place it in a plastic bag and crush the flakes with a rolling pin.

Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

The chicken needs to marinate overnight, so start this recipe a day in advance.

This recipe was featured as part of both our Mother’s Day Picnic menu and our Picnic Recipes photo gallery.

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  • Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
  • Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside.
  • Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
  • Bake until golden and crispy and internal temperature is 160°F, about 35 minutes.

    • Beverage pairing: Agrapart & Fils Blanc de Blanc Grand Cru, France. Champagne is a great match for fried chicken, oven or otherwise, for three reasons. One, the bubbles just seem to go wonderfully with the texture of the batter. Two, the lemony flavor complements the chicken. And three, there’s the pleasure of the high-low: Champagne for chicken, not caviar.

    ]]>     http://www.chow.com/assets/2008/04/chicken290.jpg Kate Ramos 50 Main 2 cups well-shaken buttermilk

    ]]>     74 4 large garlic cloves, peeled and lightly crushed

    ]]>     3 tablespoons hot sauce, such as Tabasco

    ]]>     301 1 tablespoon kosher salt

    ]]>     305 2 teaspoons finely ground black pepper

    ]]>     306 1/2 teaspoon paprika

    ]]>     277 1/2 teaspoon cayenne pepper

    ]]>     127 4 skinless chicken thighs

    ]]>     4 skinless chicken drumsticks**

    ]]>     1 1/4 cups Kellogg’s Corn Flake Crumbs **

    ]]>     4 tablespoons unsalted butter (1/2 stick), melted

    ]]>     5931 kate ramos 1 chow 6091 mother's day 1646 picnic 7346 north american 812 old school 1619 omnivore 273 party 4708 buttermilk 765 outdoors 461 poultry 644 summer