Black Pepper and Honey Baked Fried Chicken
Fried chicken is one of those versatile dishes that can be eaten for breakfast, lunch or dinner, and hot, warm or cold. This version of the picnic classic is baked instead of fried, with a crunchy, peppery cornflake crust that delivers intense crunch without the calories.
Yogurt Marinade:
1 cup Greek yogurt
1 cup buttermilk
1 tsp salt
1 ½ tbs Black pepper
2 tbs Honey
Breading:
4 cups cornflakes
1 cup flour
1 tsp salt
2 tbs black pepper
1 tsp paprika
Chicken:
6 Bone in chicken thighs
6 drumsticks
Preparation
In a blender or small bowl, blend yogurt marinade ingredients together and divide equally between two large plastic storage bags. Portion the chicken between the two bags, seal, and gently massage to coat. Refrigerate for a minimum of four hours, or preferably overnight.
In a pie pan or baking dish, roughly crush the cornflakes using the bottom of a small pot or mug. Mix in the flour and seasonings.
Preheat the oven to 375. Line a baking sheet with aluminum foil, and lightly brush with either canola oil or cooking spray.
Remove the chicken from the yogurt mixture, shaking to remove any excess marinade. Dredge in cornflake mix, pressing well to create a solid, thick coating. Space evenly on baking sheet, alternating between drumsticks and thighs. Roast until internal temperature reaches 165 degrees – about 45 minutes.
Before serving, drizzle chicken with warmed honey for a gentle hint of sweetness to contrast the peppery bite. Serve hot or cold.
Serves 6
