A highly rated dinner recipe using chicken and corn flakes is Patrick and Geina Neely's Buttermilk Baked Chicken. After marinating chicken in buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper, it is coated in crushed corn flakes, Parmesan cheese and thyme, as well as more salt and pepper, then baked until crisp and golden.
Buttermilk Baked Chicken
This easy dinner recipe yields four servings.
Prep Time: 15 min.
Cook Time: 45 min.
Ready In: 13 hr.
- 2 cups buttermilk
- Juice of 1/2 lemon
- 1 tbsp. hot sauce
- 1/2 yellow onion, sliced
- 5 sprigs fresh thyme
- 3 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 1, 3 lb. chicken, divided into 8 pieces, rinsed and dried
- 2 cups crushed corn flakes
- 3/4 cup grated Parmesan cheese
- 2 tsp. chopped fresh thyme
- Prepare marinade
- Prepare crust
- Bake chicken
In a large bowl, combine the buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and black pepper. Place the chicken into the bowl and coat evenly, then cover and refrigerate for between 3 and 12 hours.
When about ready to cook, heat the oven to 400 F and coat a sheet tray fitted with a wire rack with nonstick cooking spray. Combine the crushed corn flakes with the Parmesan and thyme, then season with a little salt and pepper.
Take the chicken from the marinade and allow to drip clean of excess. Press into the corn flake mixture to coat, then place on the wire rack. Bake for 45 minutes, or until golden and crispy.