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Buttermilk chicken

Posted by
spots (Singapore, Singapore) on 3 March 2013 in Food & Cuisine and Portfolio.

I was busy again this weekend, cooking for a party with neighbours. This time, I made buttermilk chicken. This is a baked recipe, so you get crispy crust without deep-frying, which is very appealing to me. Here's the recipe:

I took 20 chicken drumsticks/thighs and marinated them in 1 cup of milk, which had been left to stand with 1 tb of lemon squeezed into it. (This milk and lemon combo makes buttermilk, if you let it stand for a while, like 5 mins). The marinating drumsticks get put in the fridge.

Take a handful of Kelloggs cornflakes, one spoonful for every chicken piece you have. So 20 pieces=20 handfuls of cornflakes. Seal the cornflakes in a zip lock bag and ask your ever helpful assistant, in my case Esther (!) to beat up the cornflakes into small pieces, using a spatula.

When it's time to bake, preheat oven at 200 degrees C. Line a baking tray with baking paper. Remove each chicken piece from the marinating liquid, shake off excess liquid, then roll in the cornflake crumbs. Coat evenly then place on baking sheet.

Bake for 20 minutes, remove from heat, turn the pieces over, then bake for another 18-20 mins.

Serve--crispy (healthy), juicy chicken! =)

SAMSUNG GT-I9300 1/15 second F/2.6 ISO 640 4 mm

1/15 second
ISO 640
4 mm