Fiery Oven-Fried Chicken | America's Test Kitchen

Name: Fiery Oven-Fried Chicken | America's Test Kitchen
Ingredients: 2 cups buttermilk; 2 tablespoons Dijon mustard; 2 teaspoons table salt; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons ground black pepper; 1 tablespoon hot pepper sauce; 8 split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears; 2 1/2 cups crushed corn flakes; 3/4 cup fresh bread crumbs; 1/2 teaspoon chili powder; 1/2 teaspoon ground poultry seasoning; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 tablespoons vegetable oil

www.americastestkitchen.com

Crunchy-coated fried chicken is utterly irresistible, but it can be a real pain. We wanted to mimic the best of fried chicken with a minimum of fuss-and bake it, not fry it.

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Ingredients

2 cups buttermilk
2 tablespoons Dijon mustard
2 teaspoons table salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 tablespoon hot pepper sauce
8 split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 teaspoon chili powder
1/2 teaspoon ground poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil