How To Make Smoky Oven-Fried Chicken
Skip the deep-frying and try this oven-fried chicken marinated in buttermilk, coated with Panko and cornflakes, then baked into crispy golden goodness.
Serves:
Ingredients
- 2cupsbuttermilk
- 2tbsphot sauce
- 1tbspMcCormick® Smokehouse Maple Seasoning,divided, plus 2 tsp
- 1tsponion powder
- 1tspgarlic powder
- 2tspkosher salt,divided
- 1tspground black pepper,divided
- 8chicken drumsticks
- 1cupPanko bread crumbs
- 1cupcorn flakes cereal,crushed
- nonstick cooking spray,for greasing
Instructions
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In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
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Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
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Preheat the oven to 425 degrees F. Line a baking sheet with foil and set a wire rack on top.
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In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
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Remove the chicken from the marinade and pat dry with paper towels.
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Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
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Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165 degrees F.
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Enjoy!
Nutrition
- Calories: 610.52kcal
- Fat: 30.72g
- Saturated Fat: 7.56g
- Trans Fat: 0.13g
- Monounsaturated Fat: 13.09g
- Polyunsaturated Fat: 6.60g
- Carbohydrates: 25.99g
- Fiber: 1.16g
- Sugar: 7.18g
- Protein: 54.50g
- Cholesterol: 249.62mg
- Sodium: 991.48mg
- Calcium: 209.51mg
- Potassium: 798.51mg
- Iron: 4.68mg
- Vitamin A: 90.86µg
- Vitamin C: 8.25mg
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