I picked my 11 y.o. up from a friend’s house yesterday afternoon and the first question out of her mouth was, “What’s for slow-cook Sunday today?” I hated to disappoint. I’d set up expectations and failed. What kind of mother am I?
Looking at it optimistically, it’s good to shake up routines unexpectedly to be able to learn how to handle changes with comfort and ease. Yah, I’ll go with that. And for comfort, who doesn’t like crispy fried chicken [without the fried part]?
Hubby and I had watched Trisha Yearwood’s cooking show. She made an oven-baked version using buttermilk and cornflakes. Buttermilk was on my farmers market list, but I didn’t want to buy a box of cornflakes just to use a couple of cups for coating. We tested the “crunching” and “crunchability” of corn chex and decided to try that instead.
We usually buy bone- and skin-free chicken breasts. You need bone-in to add moisture. If you’re watching fat and calories, remove the skin. The chicken was crunchy and moist. I was forgiven for stepping outside of the routine.
Oven-Baked Buttermilk and Corn Chex Chicken
[inspired by Trisha Yearwood]
- 4 bone-in chicken breast, skin removed
- 3-4 c corn chex
- 1 c buttermilk
- drops of hot sauce, if desired
- Freshly ground sea salt and pepper
What you do:
- Heat oven to 350°.
- Season chicken with salt and pepper.
- Place corn chex in lg ziplock
- Use rolling pin or your hands to crush squares, careful not to pulverize – you want some texture.
- Place chex in shallow bowl.
- Cover bottom of another shallow bowl with buttermilk.
- Add drops of hot sauce to buttermilk, if desired.
- Roll chicken in buttermilk then in cereal.
- Transfer to baking sheet.
- Bake for 1 hour.