Crispy, golden, and juicy, fried chicken is a classic comfort food. Its crunchy, well-seasoned coating gives way to tender, flavorful meat inside. Whether spicy, buttermilk-brined, or extra crispy, it’s a mouthwatering delight best enjoyed hot and fresh.
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|
For 100g of this dish, here’s a concise nutritional summary:
Calories & Fats:
307 calories, 20g total fat (4g saturated, 0.1g trans)
Cholesterol & Sodium:
55mg cholesterol, 594mg sodium
Carbohydrates & Protein:
15g carbs (net 14g with 1g fiber, 0.1g sugar) and 16g protein
Additional Nutrients:
Contains a mix of vitamins and minerals, plus healthy monounsaturated (8g) and polyunsaturated fats (7g), along with omega-3 (0.4g) and omega-6 (6g) fatty acids.
1. Thaw completely in the refrigerator. Spray a baking sheet with
cooking spray. Rinse chicken & then pat dry, set aside.
2. Preheat oven to 400˚F.
3. Mix up cornflake crumbs & seasoning in a shallow baking dish
4. Place buttermilk in a shallow baking dish. Place flour in a
separate shallow baking dish
5. Working one at a time, dip chicken in buttermilk, then dip and
roll in flour, dip in buttermilk again and then coat in seasoned
corn flake mix. This can be quite messy but hang in there
double dipping is what makes it so yummy.
6. Place chicken on the prepared baking dish.(Do not let chicken touch
in pan). Melt your butter, and using a spoon drizzle butter on each
piece of chicken. Bake uncovered for 35-40 minutes
Description
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