I have a lot of oven fried chicken recipes, but this one is my favorite. So crunchy and delicious, it's hard to go wrong with it! I love to serve this with garlic mashed potatoes and a big crunchy green salad. Kevin and I had to show self restraint and not sneak out to the fridge late at night to steal a cold piece as a midnight snack, as we both had the leftovers in our lunches the next day.
Adapted from Crazy Plates
2/3 cup flour
1 tsp oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 1/2 cups crushed cornflake cereal
2 tbsp Parmesan cheese
1 cup butter milk
3 lbs of skinless chicken (I use boneless skinless breasts)
Line a roasting pan with tin foil and set aside. Pre-heat your oven to 425 F.
Stir together the flour, oregano, thyme, paprika, salt, garlic powder, and black pepper in either a pie plate or shallow bowl. Set aside.
In different shallow dish, combine the crushed cornflakes and the cheese.
Working assembly line style, first dip the chicken into the buttermilk, and let the excess drip off. Roll in the flour mixture until well coated, then dip into the buttermilk again. Next, roll in the cornflake mixture and set it on the roasting pan. Continue with the other pieces of chicken.
This is extremely messy-your fingers are going to be coated with piles of crap and you'll be washing your hands every few minutes because you will barely be able to stand it, but keep going because it's SO worth it.
Bake your chicken pieces about 40 minutes for bone in, but for the boneless breasts I bake mine about 30 minutes. Cut into the thickest part of the meat to check that the juices run clear and nothing is pink.
