"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Buttermilk Cornflake Chicken Recipe

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This recipe for Buttermilk Cornflake Chicken, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lenea Green
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups buttermilk
1 cup flour
1 Tbsp. poultry seasoning
4 egg whites
6 cups crushed cornflakes
cooking spray
1 whole cut-up chicken, (but any chicken pieces will work)

Directions:
Directions:
1. Place chicken in a large bowl or ziploc bag. Cover with buttermilk, seal and chill 8-24 hours.
2. Combine flour and seasoning - set aside.
3. Whisk egg whites until frothy.
4. Drain chicken and discard buttermilk.
5. Dip chicken in flour, egg and press into cornflakes.
6. Place a wire rack inside a baking pan. Put chicken pieces on rack and spray completely with cooking spray.
7. Bake for 45 minutes at 375 (breasts may take longer, and smaller pieces may be done quicker)

Personal Notes:
Personal Notes:
It may sound awful, but this is THE BEST "not fried fried chicken" recipe I have ever found. I make it for company all the time and everyone loves it. The buttermilk makes the chicken so tasty and moist and the cornflakes make a great, crispy crust. I have found that store brand cornflakes work best.

 

 

 

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