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Yield: 4 servings
Ingredients:
1 fryer chicken (about 3 pounds) cut into 8 pieces, skinless
Kosher salt and white pepper, for seasoning
3 cups low fat buttermilk, divided
1 teaspoon hot sauce
1/2 cup all purpose flour
4 cups crushed plain corn flakes
1 tablespoon Essence
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Olive oil
Method:
In a large bowl combine, 2 cups buttermilk, hot sauce, salt and pepper. Place the chicken in the bowl with the buttermilk. Let marinate for at least 30 minutes or up to overnight.
Preheat the oven to 400°F.
Place a wire rack over a baking sheet lined with aluminum foil. Set aside.
Place the flour in a shallow baking dish. Season with salt, pepper and Essence. In another shallow baking dish, whisk together the eggs and remaining 1 cup buttermilk. Season with salt, pepper and Essence.
Place corn flakes in a third shallow baking dish. Season with salt, pepper and Essence.
Remove chicken from marinade and dredge in flour and then dip in the egg mixture. Roll in the cornflakes and press the mixture firmly onto the chicken to coat well.
Place the chicken on the wire rack and bake for 45 minutes to 1 hour.
This recipe was featured on the Finger-Lickin' Chicken Episode of Emeril Green.
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