Thursday, July 13, 2006
I made this a few weeks ago and finally got a chance to post it. I'm sure you have all heard of using corn flakes on fried chicken. Well, fried chicken got a makeover in this issue of Cook's Country Magazine. It's baked and better for you.
I liked the recipe but I had a few snags. The bone-in chicken I bought did'nt have much of a bone in it and when I cut off the ribs as the recipe says, one of the breasts got kind of got wimpy. I ended up taking the bone off all together so they would all cook evenly. I tried to compensate with the baking time, but it came out just a tad on the dry side. I felt like I needed some kind of sauce on it. I will try it again with meatier and more substantial breasts.
Oven-Fried Chicken Serves 8
Cook's Country Magazine
2 cups buttermilk(I did'nt have any, so I mixed 2 cups of milk with 2 T white vinegar)
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce (I omitted this)
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 tsp ground poultry seasoning
1/2 tsp paprika
1/8 tsp cayenne pepper(I used only a dash)
2 T vegetable oil
1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.
2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.
3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicen from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chichen. Place chicken on prepared rack, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted deep into breast away from bone registers 160 degrees, 35-45 minutes.
I have found some pretty good ideas and recipes from Cook's Country Magazine. Because I subscribe to Cook's Illustrated Magazine,(which comes out every other month), I received 2 free issues of Cook's Country which they are trying to promote and sell. They were clever about it, the Cook's Country Magazine comes out on the months that the Cook's Illustrated does'nt. So in essence, they are filling in the gap.
What are your favorite cooking magazines?