Best Cat Coras Crispy Fried Chicken Recipes

CAT CORA'S CRISPY BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
• Rinse chicken in cold water and pat dry.
• In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
• Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate.
• In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs.
• Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.

CAT CORA'S CRISPY BAKED FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water; pat dry. In a wide shallow bowl or on a plate, season the flour with salt and ? teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour. Crush the cornflakes in a zip-top bag with a rolling pin. Pour crumbs into a wide shallow bowl or onto a plate. In a large bowl, mix the last 5 ingredients. Give each floured piece a complete buttermilk coating and then roll it into the cornflake crumbs. Arrange the chicken pieces on the rack and place it in the hot oven. Bake 15 to 20 minutes, then lower the heat to 375 degrees and cook for another 25-30 minutes. The juices should run clear when the meat is pierced with a knife, and the coating should be crispy.