Name: Cornflake coated Buttermilk Chicken (Oven Baked) recipe by Trisha Rudra at BetterButter
Prep time: 720 min
Cook time: 40 min
Total time: 760 min
Yield: 5
Ingredients: Chicken (skin removed) - 10 pieces, thighs/drumsticks or breasts, on-the-bone; Cornflakes - 1 cup, crushed coarsely; All-purpose flour - 2 tbsp; Buttermilk - 2 cups (or use 1 cup curd with 1/2 cup water/milk); Salt - to taste; Garlic - 2 tbsp, crushed; Black pepper - 2 tsp or as preferred; Melted butter - 1/4 cup; Some crushed coriander, optional

ABOUT Cornflake coated Buttermilk Chicken (Oven Baked) RECIPE

An easy and healthier option when one craves for crispy fried chicken...oven baked and coated in crunchy cornflakes

Ingredients Serving: 5

Chicken (skin removed) - 10 pieces, thighs/drumsticks or breasts, on-the-bone
Cornflakes - 1 cup, crushed coarsely
All-purpose flour - 2 tbsp
Buttermilk - 2 cups (or use 1 cup curd with 1/2 cup water/milk)
Salt - to taste
Garlic - 2 tbsp, crushed
Black pepper - 2 tsp or as preferred
Melted butter - 1/4 cup
Some crushed coriander, optional

Instructions

Wash chicken and drain. Make a paste of the garlic and whiz it with the buttermilk in a mixer-grinder.
In case you don't have buttermilk, use some plain curd and whisk it with milk or water. Dip the chicken in the buttermilk and season with salt and pepper. Cover with a tight lid and refrigerate overnight or for 12 hours...minimum 6 hours.
After overnight marination, begin coating chicken. Using a rolling pin, crush the cornflakes lightly until they resemble large breadcrumbs. Toss with some salt, and flour.
Dip each chicken generously in the cornflake mixture and place on a greased baking tray.
Using a spoon, drizzle melted butter generously, and add chopped herbs or coriander if you prefer.
Bake in a preheated oven for 40 to 45 minutes. Serve hot.

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