Oven-Fried Chicken

Name: Oven-Fried Chicken
Yield: Serves 8
Ingredients: 2 cups, buttermilk; 2 tablespoons, Dijon mustard; 2 1/4 teaspoons, table salt; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, ground black pepper; 1 teaspoon, hot pepper sauce; 8 , split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears; 2 1/2 cups, crushed corn flakes; 3/4 cup, fresh bread crumbs; 1/2 teaspoon, ground poultry seasoning; 1/2 teaspoon, paprika; 1/8 teaspoon, cayenne pepper; 2 tablespoons, vegetable oil

Main Courses
Chicken
Light

Appears in Cook's Country October/November 2005

Crunchy-coated fried chicken is utterly irresistible, but it can be a real pain. We wanted to mimic the best of fried chicken with a minimum of fuss-and bake it, not fry it.

SERVES 8

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