#158: Buttermilk "Fried" Chicken

I found this recipe in my family circle magazine and put it together on my freezer cooking day so it's really been marinating a long time!  The recipe says to marinate for an hour, but mine marinated the whole time it took to freeze, then it marinated again as it defrosted until I cooked it (2 days defrosting in the fridge).  So when we ate this, it was yummy!!  I normally have to eat my chicken with BBQ sauce or ketchup, but I didn't need it with this one.  Definitely making this one again!!

***If freezing make the marinade, place in a ziplock bag and put the chicken pieces in it.  In a separate ziplock bag, place the breading ingredients.  Place both bags together in the freezer (I put it all inside another ziplock to keep together).  Defrost in fridge until ready to use.***
Ingredients

1-1/2 cups buttermilk (I made my own)
2 tablespoons Dijon mustard
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon Tabasco sauce (I omitted)
1 package (4-1/2 pounds) chicken pieces (I used chicken breast tenders cut into nugget size pieces)
5 cups corn flakes, coarsely crushed
1/2 cup bread crumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
Pinch cayenne pepper (I omitted)
2 tablespoons vegetable oil  (I omitted)

In a large bowl, whisk together buttermilk, mustard, 3/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the pepper and the hot sauce. Add chicken and turn to coat. Refrigerate 1 hour.

Heat oven to 400 degrees F. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

Stir together crushed corn flakes, bread crumbs, remaining 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended.  Remove chicken from marinade and dip in crumb mixture, pressing to adhere.

Place chicken on rack and bake at 400 degrees F. for 55 minutes or until instant- read thermometer registers 160 degrees when inserted in thickest part of breast.  (I cooked mine for a good 25 minutes).