Oven-Fried Buttermilk Chicken

Oven-Fried Buttermilk Chicken

Cornflakes give this "fried" chicken crunch without the mess and added fat from frying it.

• MAKES: 6 SERVINGS
• PREP: 20 MINS
• BAKE: 45 MINS 400°F

INGREDIENTS

• 2eggs, lightly beaten
• 1cup buttermilk or milk
• 1/2teaspoon salt
• 2cups crushed corn flakes
• 1teaspoon dried oregano, crushed
• 3pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks), skinned if desired
• 1/4cup butter, melted

DIRECTIONS

1. Preheat oven to 400 degrees F. Lightly grease a 15x10x1-baking pan; set aside. In a shallow dish combine eggs, buttermilk, and salt. In another shallow dish stir together crushed corn flakes and oregano. Dip chicken pieces, one at a time, into egg mixture, then into corn flake mixture, turning to coat. Arrange chicken in the prepared baking pan so pieces do not touch. Drizzle with melted butter.
2. Bake for 45 to 50 minutes or until chicken is done (170 degrees F for breasts; at least 175 degrees F for thighs and drumsticks).