Crispy Buttermilk Oven-Fried Chicken

1 cup corn flakes cereal
1/2 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 cup buttermilk
Cooking spray
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1. Heat oven to 425°F. Line 13×9-inch pan with foil; spray foil with cooking spray.
2. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
3. In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
4. Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Easy Oven-Fried Chicken

This recipe is both baked chicken and fried chicken.

1⁄4 cup butter

Season flour

1 fryer chicken


Heat oven to 425°. Melt butter in shallow baking pan in oven. Place seasoned flour in paper sack. Shake chicken in the bag. Place chicken in pan, skin side down in a single layer. Bake 45 minutes, turn and bake 15 minutes more or until tender.

Seasoned Flour

1⁄2 cup flour

1 tsp. salt

1⁄4 tsp. pepper

1⁄4 tsp. paprika

1 tsp. parsley