This oven-fried chicken tastes like the real thing, only BETTER, as there is no grease! We love to accompany this chicken with a salad when we’re being healthy, or with macaroni and cheese when we’re NOT! I hope you enjoy this chicken as much as we do! Cheers!
Jackie's Southern Oven-Fried Chicken
For the Marinade
- 10-12 chicken drumsticks (with skin)
- 3 Tablespoons Creole Seasoning (Tony Chachere’s Creole Seasoning)
- 2 Teaspoons Dried Italian Seasoning
- ½ Teaspoon Garlic Powder (Granulated Garlic with Parsley)
- 2 Teaspoons Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Cayenne Pepper
- ½ Gallon Buttermilk (Borden Country Store Bulgarian Cultured Buttermilk)
For the Batter
- 1 (18 oz.) Box Kellogg’s Cornflakes
- Cooking Spray (Pam for High Temperature / Grilling Spray)
To Make the Marinade
- In a marinade container (or 2 gallon plastic bag), combine the chicken and dry marinade ingredients.
- Pour the buttermilk over the seasoned chicken until completely covered, incorporating as much of the buttermilk as the marinade container will allow.
- Seal the marinade container and shake well. Store in the refrigerator overnight for a minimum of 24 hours (48 hours preferred).
To Batter the Chicken
- Preheat the oven to 400°F.
- Prepare a large baking sheet. Cover the baking sheet with foil for easy clean-up and place a wire baking rack on the foiled sheet. Spray the baking rack with the cooking spray to prevent the chicken from sticking to the rack during the cooking process.
- Using an electric food chopper (mini Cuisinart or Kitchen Aid), grind the cornflakes to a cornmeal consistency. Pour the ground cornflakes into a large plastic bag.
- One at a time, remove the chicken from the buttermilk, allowing the excess marinade to drip from the chicken before dropping the chicken into the ground cornflakes. Seal the bag (with air) and shake until the chicken is well coated with the ground cornflakes. Place the coated chicken on the baking rack. Repeat the process until all chicken pieces are coated and on the baking rack.
- As an optional step for added spice, lightly sprinkle the coated chicken pieces with additional cayenne pepper. NOTE: A fine sprinkling of cayenne will make the chicken “spicy”, NOT HOT.
- Spray the surface (top and sides) of the chicken pieces with the cooking spray to allow them to “fry” during the cooking process.
- Bake the chicken at 400°F for 45 minutes to 1 hour, until the skin is at the desired crispness and the chicken is done. NOTE: Look for the chicken to pull away from the small end of the bone as an indication that the chicken has reached the proper internal temperature.
- Remove the chicken from the oven and let sit 5 to 7 minutes before serving, as the chicken will be very juicy and VERY hot. ENJOY!
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Adapted from Chef John Folse & Company Recipes.