CRUNCHY CHICKEN from "Cook's Country Best Lost Suppers" by the editors at America's Test Kitchen (2009).
St. Paul Pioneer Press Makes 4 servings. 2 cups buttermilk 1 1/2 teaspoons garlic powder, divided use 1 teaspoon hot-pepper sauce Salt and pepper 3 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks and/or thighs), trimmed 3 1/2 cups cornflakes, crushed 2 slices hearty white sandwich bread, torn into large pieces and pulsed in food processor to coarse crumbs 1/2 teaspoon paprika 3 tablespoons vegetable oil To marinate chicken: In large bowl, whisk together buttermilk, 1 teaspoon garlic powder, hot-pepper sauce, 2 teaspoons salt and 1 teaspoon pepper. Add chicken to mixture. Turn to coat. Cover. Refrigerate for 1 hour or up to 12 hours. To prepare oven, baking pan: Adjust oven rack to upper-middle position. Preheat oven to 400 degrees. Set wire rack inside foil-lined rimmed baking sheet. Coat rack with vegetable oil spray. To make coating: In shallow dish, combine cornflakes, bread crumbs, remaining 1/2 teaspoon garlic powder, paprika, 1/4 tea-spoon salt and 1/8 teaspoon pepper. Drizzle oil over crumbs. Toss until well coated. To coat chicken: Working with 1 piece at a time, remove chicken from marinade. Dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared wire rack, leaving 1/2 inch between each piece. To bake chicken: Bake for 35 to 45 minutes or until deep golden brown and thickest part of breasts registers 160 to 165 degrees and thickest part of thighs registers 175 degrees on instant-read thermometer. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
