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Corn Flake Crusted Chicken

Note: If you don’t have buttermilk, you can make your own by adding a tablespoon (15ml) white vinegar or lemon juice to 1 cup (240ml) milk and let it sit for about five minutes. No poultry seasoning? Check out the recipe for a salt-free homemade version in “Extra Recipes.” Makes four to six servings.
Course Main Course
Cuisine American


  • 6 tablespoons 90g margarine or butter, melted
  • About 11/2 cups 375ml buttermilk
  • 11/2 cups 200 g all-purpose flour
  • 2 teaspoons 10g coarse salt
  • 1 teaspoon 5g ground black pepper
  • 1 cup 125 g crushed corn flakes
  • 1/2 teaspoon 2.5ml poultry seasoning, or dried thyme and/or sage
  • 3 ½ lb. chicken cut into 8 to 10 pieces (about 1.5kg)
  • 1 tablespoon 8g paprika, for dusting


  • Preheat the oven to 375˚F/190˚C. Using about 2 tablespoons (30ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching.
  • Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, corn flakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up.
  • Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about an hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165˚F (74˚C). Serve warm. Leftovers reheat nicely in a toaster oven.