Crispy "Un-Fried" Chicken | Oregonian Recipes

Name: 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

recipes.oregonlive.com

If the chicken breast is large, cut each breast half across the bone into two pieces (for a total of 4 breast pieces), so that the chicken pieces all finish ...

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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