Oven Fried Buttermilk Chicken Wednesday, June 22, 2011
3 lbs bone in, skinless chicken pieces (I personally prefer skinless thighs)
3 cups buttermilk
2 TBSP salt
2 TBSP hot sauce (or to taste)
½ tsp ground black pepper
4 cups puffed rice cereal
In a large glass bowl, mix buttermilk, salt, hot sauce and black pepper. Place chicken pieces into buttermilk and stir as necessary to cover completely. Cover and place in the refrigerator for at least 3 hours and up to 8 hours. Place a rack over a baking pan with sides. Using a food processor, pulse cereal until coarse crumbs form. Place crumbs into a shallow container. Lift one piece of chicken at a time from the buttermilk and allow to drain. Roll in crumbs pressing lightly to adhere. Cover chicken as completely as possible. Place on rack in a single layer, not touching. Place into a preheated 425 deg oven and bake about 30 minutes or until coating is nicely browned and chicken tests done. Transfer to a serving platter and serve warm.