Monday, August 17, 2009

Recipe of the Week: Oven-Fried Spicy Chicken

I know it has been a while since I posted a recipe but I honestly hadn't made anything using any new recipes. I decided to get it together this week and try out some of 100s of recipes I have around here.

1 cup corn flake crumbs (I just crushed up some Special K)
2 tsp chipotle chili powder (or regular chili powder)
1/2 tsp ground cumin
3/4 tsp garlic salt
2 tsp cayenne pepper
2 tsp season salt
1/2 cup buttermilk
4 bone-in chicken thighs (I removed the skin)

1. Heat oven to 375. Line backing sheet with aluminum foil. (I recommend spraying the foil with cooking spray because mine got stuck to the foil.)

2. In a bowl mix together buttermilk, 1 tsp cayenne pepper and seasoning salt. Place chicken in bowl to soak.

3. Meanwhile, mix corn flakes, chili powder, cumin, salt and rest of cayenne pepper in a large ziploc bag.

4. Remove chicken from bowl and place in bag. Shake until coated with cornflake mixture.

5. Place chicken on prepared baking sheet. Bake at 375 for 50-55 minutes or until golden and crispy and internal temperature registers 160. (I just want to say that having a probe hookup in your oven is wonderful.)

Nutritional Information per thigh: 285 calories, 18g fat, 21g protein, 9g carbohydrates


Anonymous said...

Thanks for the post!!!!


The Running Bob said...

This reminded me that I, too, need to make some breaded chicken during the summer with sweet corn and a blueberry pie. I'll need to run alot though to burn off the calories.

Corn flakes, an interesting approach and worth a try. Was it crispy?

Tam said...


I know this is a delayed response but yes, the chicken was very crispy. I was concerned at first that the corn flakes would be soggy but they turned out to be nice and crisp with a delicious flavor.