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.
15m
PREP TIME
50m
COOK TIME
301
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- 2 teaspoons olive oil
- 1/2 cup flour
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 cup buttermilk
- 1 tablespoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1 tablespoon McCormick Gourmet™ Organic Sesame Seed
- 1 teaspoon McCormick Gourmet™ Organic Paprika
- 1 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper, or to taste
- 1/2 teaspoon McCormick Gourmet™ Organic Sage Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Mustard
- 2 cups corn flakes, crushed
- 6 pieces bone-in chicken parts
INSTRUCTIONS
- 1 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
- 2 Coat each chicken piece in flour mixture, tapping chicken against bowl to remove excess flour. Discard any remaining flour
- 3 Dip each chicken piece into buttermilk bath, then roll in corn flakes to coat. Arrange chicken pieces in prepared pan
- 4 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)
