- Servings: 6-8
|3– 3½ lb||Skinless Chicken Pieces|
|2 cups||Low-fat Buttermilk|
|2 tsp||Hot Pepper Sauce|
|¼ cup||Canola or Olive Oil, divided|
|2½ cups||Cornflake Crumbs|
|1 tsp||Ground Sage|
|1 tsp||Dried Thyme|
|½ tsp||Garlic Powder|
|½ tsp||Onion Powder|
|½ tsp||Ground Black Pepper|
Place chicken pieces in a large bowl. Stir together buttermilk and hot pepper sauce and pour over chicken pieces; toss to coat. Cover bowl and place in refrigerator for at least one hour to marinate, or as long as overnight.
Heat oven to 400 degrees. While oven is heating, place all coating ingredients in a large bowl and stir to blend; set aside. Drizzle half of the oil onto a large baking or roasting pan. Remove chicken from refrigerator. Taking one piece at a time, lift chicken pieces from marinade and shake off excess. Toss chicken pieces into prepared coating mixture and coat completely.
Place on baking pan; repeat with remaining pieces, trying not to crowd pieces. (Two baking pans can be used, if necessary). Drizzle remaining oil over chicken pieces. Bake for 30 minutes, turn chicken pieces, and bake an additional 10-15 minutes or until crispy and cooked through.