Ingredients

The following ingredients have 4 Servings
  • 2 cups buttermilk
  • Juice of half a lemon
  • 1 tablespoon Tabasco
  • ½ onion (sliced)
  • 5 sprigs thyme
  • 3 cloves garlic (crushed)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 chicken (cut up)
  • 2 cups crushed corn flakes
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt

Instruction

  • In a large bowl, mix the buttermilk, lemon juice, Tabasco, onion, thyme, garlic cloves, salt and pepper.
  • Wipe the chicken dry with paper towels and add to the bowl.
  • Toss to coat well with the buttermilk mixture.
  • Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
  • Preheat the oven to 400 degrees.
  • Place a wire rack in a baking sheet and spray lightly with cooking spray.
  • In a small, shallow pan, mix the corn flakes, Parmesan cheese, thyme and salt.
  • Remove the chicken from the buttermilk mixture allowing any excess to drip off.
  • Dredge each piece of chicken thoroughly in the corn flake mixture, pressing to make sure the dry mixture sticks to the chicken.
  • Place the prepared chicken on the wire rack allowing space around each piece.
  • Bake for 45 minutes or until golden brown and crisp.