Crispy Baked 'Fried' Chicken

Name: Crispy Baked 'Fried' Chicken
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters buttermilk; 0 teaspoons cayenne pepper; 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings); 946 milliliters cornflakes; 2 Tbsps Dijon mustard; 118 milliliters all-purpose flour; 1 teaspoons ground sage; 6 servings Kosher salt and freshly ground pepper; 2 teaspoons paprika

Crispy Baked 'Fried' Chicken might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 580 calories, 43g of protein, and 33g of fat. Head to the store and pick up flour, paprika, cornflakes, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 425 degrees.

Equipment you will use

Oven

Place a rack in a roasting pan or on a baking sheet.

Equipment you will use

Baking Sheet

Roasting Pan

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Ingredients you will need

Whole Chicken

Pepper

All Purpose Flour

Shake

Water

Salt

Equipment you will use

Bowl

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

Ingredients you will need

Corn Flakes

Equipment you will use

Ziploc Bags

Rolling Pin

Bowl

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Ingredients you will need

Corn Flake Crumbs

Cayenne Pepper

Chicken Pieces

Buttermilk

Whole Chicken

Mustard

Paprika

Roll

Sage

Equipment you will use

Bowl

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.

Ingredients you will need

Chicken Pieces

Meat

Equipment you will use

Knife

Oven

Serve with Easy Greens.

Ingredients you will need

Greens

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes.

Ingredients you will need

Mustard Greens

Endive

Greens

Equipment you will use

Pot

Drain greens in a colander, then let cool about 10 minutes.

Ingredients you will need

Greens

Equipment you will use

Colander

Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g