Buttermilk Crispy Chicken

Want the recipe for the best crispy chicken, that's baked not fried? This simple and easy method makes the chicken juicy and tender on the inside with a gorgeous golden crispy coating on the outside.

Ingredients

▢ 8 pieces (1 kg) Chicken drumsticks and thighs

Marinade

▢ ¼ cup (60 ml) Buttermilk
▢ 1 Egg beaten
▢ ½ teaspoon Garlic powder
▢ 1 teaspoon Mustard paste
▢ 2 tablespoon All-purpose flour
▢ 2 tablespoon Parsley finely chopped (optional)

Coating

▢ 2 cups (60 g) Cornflakes
▢ ¼ cup (25 g) Parmesan finely grated
▢ ½ teaspoon Salt
▢ ½ teaspoon Pepper

Instructions

Marinate the chicken

Skin, wash, pat dry the chicken drumsticks. Season salt and pepper.
In a mixing bowl combine the buttermilk, egg, garlic powder, mustard, and flour. Season with salt and pepper
Tip - this chicken can be marinated for an hour on the counter or up to overnight in the fridge
Add the chicken pieces and combine well. Leave to marinate for 30 minutes up to overnight in the fridge

Prepare the coating

Pulse the cornflakes in a food processor until it resembles breadcrumb consistency
Tip - you want thick breadcrumb consistency, not fine breadcrumb consistency.
In a bowl combine all the dry ingredients - cornflakes, Parmesan, salt, and pepper.

Coat and bake

Preheat the oven at 200 C / 390 F
Tip - If you chose to marinate the chicken overnight - make sure to remove it out of the fridge for at least an hour.
Using a fork to work with, add one piece of chicken into the cornflake coating. Coat it generously with the mixture
Shake off any excess and place the coated chicken pieces on a parchment-lined baking tray.
Lightly spray the chicken pieces with cooking spray.
Tip - a spray works best to give a light coating if you don't have an oil spray you can use oil and a pastry brush too.
Baked in the oven on the center rack for 20 to 25 minutes. Turn the chicken pieces over and spray one more time.
Tip - try to spray the chicken evenly so you have an even color when baked. Otherwise, yo will have parts that will look pale and dry.
Bake for another 20 to 25 minutes until lightly golden. Remove the oven and let cool for 10 minutes before serving

Recipe Notes

Crispy chicken make perfect freezer meals

I usually make more than what I need for one meal, so I can put the extra pieces in the freezer for busy days.

Cook them as we do above. When they are cold just place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry) these are great to have on hand. Just thaw as many as you need in the microwave.
You can also freeze them uncooked. Place them uncooked in a ziplock bag, remove as much air, and lay them flat in the freezer until frozen. Once they are frozen you can stack them up and store them away in the corner of the freezer until you need them.
To re-use just thaw them in the fridge for a couple of hours and cook them as we do above.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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