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Crunchy Buttermilk Fried Chicken
3 tbsp. buttermilk
1-1/2 tsp. freshly squeezed lime
juice (can use bottled)
1/4 tsp. Dijon style mustard
Dash garlic powder
Dash white pepper
Dash salt
2 chicken cutlets (1/4 lb. each),
pounded to 1/4 inch thickness
1-1/2 oz. (1/2 c. plus 2 tbsp.) cornflake crumbs
2 tsp. vegetable oil, divided
Instructions
Preheat oven to 450 degrees. In small mixing bowl combine first 3 ingredients and seasonings, stirring to combine. Dip chicken into buttermilk mixture, coating both sides and using entire mixture, coating both sides and using entire mixture; on sheet of wax paper or a paper plate, dip chicken into cornflake crumbs, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet. Drizzle 1/2 teaspoon oil over each cutlet and bake until lightly browned, 8 to 10 minutes; turn chicken over, drizzle each cutlet with 1/2 tsp. oil and continue baking until chicken is tender and coating is crisp, about 10 minutes longer.
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