Cat Cora's baked "fried" chicken gets its flavorful kick from a soak in buttermilk infused with Paprika, Cayenne Pepper, Rubbed Sage and Ground Mustard.
Preheat oven to 425°F. Coat baking pan with oil. Mix flour, sea salt and pepper in shallow dish. Mix buttermilk, mustard, sesame seed, paprika, cayenne pepper, sage and ground mustard in large bowl. Place crushed corn flakes in shallow dish. Set aside. Rinse chicken in cold water; pat dry
Coat each chicken piece in flour mixture, tapping chicken against bowl to remove excess flour. Discard any remaining flour
Dip each chicken piece into buttermilk bath, then roll in corn flakes to coat. Arrange chicken pieces in prepared pan
Bake 15 to 20 minutes. Reduce oven temperature to 375°F. Bake 25 to 30 minutes longer or until chicken is cooked through and crispy. (Juices should run clear when meat is pierced with a knife)
Test Kitchen Tip: Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal bag. Crush flakes with a rolling pin.
This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip.