A zesty, flavorful alternative to oven-fried chicken.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine buttermilk and barbeque sauce in a gallon-sized resealable plastic bag. Add chicken, turn to coat well, and seal. Place chicken in the refrigerator to marinate, 2 hours to overnight.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Set a wire rack on top and grease with cooking spray.

  • Combine corn flakes, bread crumbs, Italian dressing mix, poultry seasoning, Cajun seasoning, garlic powder, and black pepper in a gallon-sized resealable plastic bag. Add oil and toss until well mixed.

  • Remove chicken from buttermilk mixture and dredge in corn flake mixture, pressing to coat thoroughly. Place onto the wire rack. Discard buttermilk mixture.

  • Bake chicken in the preheated oven until golden brown, 35 to 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

351 calories; 11.2 g total fat; 70 mg cholesterol; 1324 mg sodium. 31.7 g carbohydrates; 29.5 g protein; Full Nutrition


Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2017
Excellent. I followed recipe only omitting Cajun seasoning because I didn't have any. I see another reviewer used Old Bay Seasoning. I will use that when I make it again. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/26/2018
Cooking time was waaay off. Planned to have dinner at 6 but the chicken wasn't done until 6:45.:/ Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/17/2016
We really enjoyed this! The buttermilk made the chicken SO tender and perfect. My opinion is to ditch the poultry season and the garlic powder. It really doesn't need it and they get lost. The other thing is to lose the oil in your breadcrumb mixture too. I'm assuming that step is so that you're breadcrumb mixture will brown however that bit of oil makes it difficult for the breadcrumb mix to stick to the chicken. The buttermilk marinade is the perfect amount of moisture to get the breadcrumb mix to stick so all you really need to do is spray your coated chicken with some non-stick spray to get that browning affect. This was excellent I was impressed and this is one I will make again! Read More
(2)
Rating: 4 stars
12/10/2016
I used boneless thighs which I prefer to breasts; didn't have Cajun seasoning so subbed Old Bay otherwise followed the recipe. Was really good tasted like Shake and Bake with more crunch. The meat was tender and juicy marinated overnight. I had no problem pressing the coating on was easy. I didn't have a rack but turned out fine; thighs only needed 25 minutes baking. Too much poultry seasoning though. Will make again with bone in thighs less poultry seasoning and more BBQ sauce in the marinade. Thanks for the recipe made a great meal. Read More
(2)
Rating: 5 stars
04/19/2017
Excellent. I followed recipe only omitting Cajun seasoning because I didn't have any. I see another reviewer used Old Bay Seasoning. I will use that when I make it again. Read More
(2)
Advertisement
Rating: 3 stars
01/26/2018
Cooking time was waaay off. Planned to have dinner at 6 but the chicken wasn't done until 6:45.:/ Read More
Rating: 3 stars
06/03/2018
No Changes are necessary. I'm just experimenting with trying out different recipes. I will keep it for a family favorite or as a Church Potlatch staple.:) Read More
Rating: 4 stars
02/13/2018
After reading the reviews I also left out a few things. I did not add the breadcrumbs Italian dressing mix or the Cajun seasoning. I soaked the chicken in lactose-free milk with 1 tablespoon of white vinegar to make it buttermilk. I also left out the vegetable oil it does not help the coating stick to the chicken actually does the opposite as another reviewer said. I used chicken legs and they turned out very nice and tender and had a nice crunch. Thank you for the recipe. Read More
Advertisement
Rating: 5 stars
09/15/2017
I made this for dinner tonight it was a huge hit the chicken was nice and moist the flavor was delicious it's definitely a keeper?????? Read More
Rating: 5 stars
02/27/2019
We enjoyed this as the chicken was very tender. Read More