Uncle Clarence’s Corn Flake-Crusted, Oven-Fried Chicken

Posted On December 21st, 2014 Author Lia Rinaldo

Uncle Clarence’s Corn Flake-Crusted, Oven-Fried Chicken
Minorly adapted from Kathleen Flinn's new book- Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family

6 tablespoons butter, melted
About 1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon ground black pepper
1 cup crushed corn flakes
1/2 teaspoon poultry seasoning, or dried thyme and/or sage
3 ½ lb. chicken, cut into 8 to 10 pieces (this is one of my fave parts- cutting up a whole tiny chicken)
1 tablespoon paprika, for dusting

1. Preheat the oven to 375˚F/190˚C. Using about 2 tablespoons of the butter, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching.

2. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, corn flakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up.

3. Drizzle the rest of the butter evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about an hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165˚F (74˚C). Serve warm.

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