Buttermilk-Herb Oven “Fried” Chicken
Serves 4 to 6
1 cup buttermilk
1/4 cup Longo’s Dijon Mustard
1/4 cup each finely chopped parsley and chives, divided
2 tbsp Longo’s Honey
1 tsp each Longo’s Onion Powder and Garlic Powder
1/2 tsp each salt and pepper
4 each Ontario raised without antibiotics chicken thighs and drumsticks, bone-in, skin removed (about 3 lb)
1 cup crushed cornflake crumbs
1 cup Longo’s Seasoned Panko Breadcrumbs
Vegetable oil spray
- •Whisk buttermilk with Dijon, half each parsley and chives, honey, onion and garlic powders, salt and pepper. Place chicken in a resealable bag; add marinade. Marinate for at least 1 hour or overnight.
- •Toss cornflake crumbs with panko and remaining chives and parsley in a shallow bowl.
- •Remove chicken from marinade, allowing excess to drip off; press into crumbs to coat. Place coated chicken on a parchment- paper-lined baking sheet. (Discard any leftover marinade and crumbs.)
- •Coat chicken lightly with nonstick spray. Bake in preheated 400°F oven for 30 to 35 minutes or until golden and chicken is cooked through.
A dash of advice
- Protein 26g
- Fibre 1g
- Fat 9g
- Sugar 7g
- Carbs 32g
- Sodium 860mg