1 c buttermilk
3 TB extra-virgin olive oil
1 TB minced garlic
generous pinch kosher salt
generous pinch ground black pepper
1 1/2 c corn flake crumbs
1/4 c grated parmesan cheese
1/2 tsp cayenne pepper
- In a large, shallow dish, stir together buttermilk, oil, garlic, salt and pepper. Add chicken and turn to coat. Cover tightly and refrigerate 4-24 hrs.
- Arrange a rack that has been sprayed with non-stick cooking spray on top of a large baking sheet that has been lined with parchment paper.
- In a bowl, combine the corn flake crumbs, parmesan cheese and cayenne pepper.
- With a pair of tongs, remove a drummette from the marinade, dredge in the crumb mixture, and place on rack. Let drummettes sit while oven preheats.
- Preheat the oven to 425 for drummettes, 350 for drumsticks.
- For drummettes, bake 35-40 minutes until crisp and golden. For drumsticks, bake 1-1/2 hrs.
Serves 2
Adapted from Real Simple Meals, June 2004.
