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RECIPE #5151 BUTTERMILK OVEN FRIED CHICKEN Wed. March, 26 2014

RECIPE #5151 BUTTERMILK OVEN FRIED CHICKEN Wed. March, 26 2014

CREATED Mar 26, 2014

 

PAM SMITH / CRACKER BARREL

Four 5 oz. boneless, skinless chicken breasts 
¾ cup plain nonfat Greek yogurt 
¼ cup buttermilk 
¼ cup Vidalia Onions, rough chopped 
½ tablespoon fresh lemon juice 
1 teaspoon hot sauce 
1 1/2 cups corn flakes 
2 tsp. Smokey Southern Seasoning Blend or Creole Seasoning 
½ teaspoon poultry seasoning 
1. Whisk together yogurt, buttermilk, chopped Vidalia onions, lemon juice, hot sauce and 1 
tsp. seasoning. Add chicken and coat well and evenly with gloved hands. Cover and 
refrigerate overnight to marinade. 
2. Finely grind the cereal together with poultry seasoning and remaining southern or creole 
seasoning blend in a food processor. Alternately, place flakes and seasonings in a zip top 
plastic bag and use rolling pin to crush to crumbs. Transfer crumbs to a large gallon size 
plastic bag. Drop the chicken into the plastic bag, seal and shake until each piece is 
evenly coated, or place crumbs on tray and roll chicken pieces in crumbs to evenly coat. 
Place coated pieces on a prepared rack sprayed evenly with cooking spray. 
3. Bake in a 350 degree oven until the coating crisps and browns and an instant-read 
thermometer inserted registers 160 degrees F (about 15-20 minutes).  Serves Four. 
 
Southern Seasoning Blend: 
¼ cup smoked paprika 
¼ cup dehydrated onion 
¼ cup granulated garlic 
1 teaspoon creole seasoning 
1 1/2 tablespoon coarse-ground black pepper 
1 tablespoon thyme leaves 
1 teaspoon crystallized "lemon" or 1 ½ Tbs. fresh lemon zest 
2 tablespoon turbinado sugar 
  
Mix together all ingredients. Store in airtight container.

 

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