Crispy "Un-Fried" Chicken | Oregonian Recipes

Ingredients

• 1 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 3- to 4-pound frying chicken, cut into pieces (legs, wings, thighs, breasts), skin removed
• Kosher salt
• 1/2 cup all-purpose flour
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 teaspoons paprika
• 1/4 teaspoon freshly ground black pepper
• 5 cups corn flakes
• Grated zest of 1 lemon
• 2 teaspoons olive oil