Maybe you like the idea of oven-fried chicken because it’s healthier. Maybe you like it because the idea of throwing food into a vat of hot oil makes you want to slowly back out of the kitchen. Either way, this is a great alternative to traditional fried chicken. You get the nice crispy outside and, because of the beer and buttermilk, a nice juicy chicken.
Beer is a natural meat tenderizer and buttermilk has been the long-held secret of southern grandmas to the world’s best fried chicken. Team those two up and you have extra juicy chicken.
Plus it’s a little bit healthier once you don’t have that vat of hot oil to worry about, although no one has to know that.
Oven-Fried Beer and Buttermilk Chicken
- 1 cup buttermilk
- 1 cup pale ale
- 1 pound skinless chicken cut into pieces
- 3 cups corn flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- 2 tablespoons flour
- ½ cup panko
- In a bowl or baking dish, stir together the buttermilk and the beer. Add the chicken, cover and chill for 30 minutes to one hour.
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with aluminum foil, spray generously with cooking spray, set aside.
- In a food processor, add the cornflakes, black pepper, salt, brown sugar, onion powder, chili powder and flour; process until the cornflakes have a flour-like consistency. Add the mixture to a bowl and stir in the panko until well combined.
- One at a time, remove the chicken pieces from the marinade, add to the bowl of crumbs, toss and press the crumbs into the chicken, turning until the chicken is well coated; add to prepared baking sheet
- Allow to sit at room temperature for 10 minutes to help the crust set.
- Bake at 400 F for 18 to 22 minutes or until golden brown and chicken is cooked through. Cooking time will depend on how thick the chicken pieces are.
Photo credit: Jackie Dodd