Dill-icious Oven-Fried Chicken
  • ½ cup all-purpose flour
  • 4 cups corn flake cereal, crushed
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¾ cup buttermilk
  • ¼ cup pickle juice
  • 1 (3-1/2 to 4-pound) chicken, cut into 10 pieces, cutting chicken breasts in half
  • Cooking spray
  • Sliced dill pickles for garnish, optional
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Place metal cooling rack on the baking sheet which will help make the chicken extra crispy.
  2. Place flour in a large resealable plastic bag. In another large resealable plastic bag, add crushed cornflakes, Parmesan cheese, salt, cayenne pepper, and black pepper. Seal and shake well.
  3. Pour buttermilk into a shallow bowl. Add pickle juice and stir. Place 2 pieces of chicken in bag with flour. Shake well to coat completely. Remove from bag, shaking to remove excess flour, and dip in buttermilk. Next, place into bag with cornflake mixture. Seal and shake well, coating chicken completely.
  4. Place chicken on rack and repeat with remaining chicken pieces. Sprinkle remaining cornflake mixture evenly over chicken on baking sheet. Lightly coat with cooking spray.
  5. Bake 50 to 55 minutes or until chicken is no longer pink in center and temperature reaches 165 degrees and crust is golden brown. Serves 5.
Recipe by The Culinary Cellar at https://theculinarycellar.com/homemade-made-easy-cookbook/