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Crispy Chicken Recipe

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This recipe for Crispy Chicken, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cat Cora
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. extra virgin olive oil
1 1/2 lb. bone in chicken pieces with skin
1/4 cup all purpose flour
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup cornflakes
1/4 cup light buttermilk
1 1/2 tsp. dijon mustard
1/2 tsp. paprika
1/2 tsp. finely chopped fresh sage (or 1/4 tsp. dried sage)

Directions:
Directions:
Preheat oven to 425. Pour olive oil into a baking dish large enough to hold chicken pieces in a single layer without crowding. With your fingers, rub oil over dish so it's completely but lightly coated. Rinse chicken in cold water and pat dry. In a wide bowl or on a large plate, combine flour, salt and pepper. Dredge each chicken piece in flour until it's completely coated. Tap chicken against the side of the bowl to loosen any excess flour, and set chicken pieces aside. Discard flour. Crust cornflakes by placing them in a large plastic bag, carefully pressing out as much air as possible. Seal bag and crush flakes with a rolling pin. Pour crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix buttermilk, mustard, spices, and sage. Give each floured chicken piece a buttermilk bath; then roll it in crushed corn flakes. Arrange chicken pieces in prepared baking pan. Bake for 15-20 minutes, lower the heat to 375, and bake for another 25-30 minutes,until cooked though and crispy.

Personal Notes:
Personal Notes:
Recommend using an extra cup of cornflakes to make it extra crispy.

 

 

 

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