Southern Dinner: Buttermilk Chicken with Crispy Cornflakes

Food & Wine (June 2008)

No Southern dinner is complete without fried chicken.  In our case, we decided to go for "fried" chicken, using Food & Wine's recipe for Buttermilk Chicken with Crispy Cornflakes.  Once we get through all the recipes for this dinner, you'll understand why we went with a lighter chicken. 

We have to hand it to Food & Wine here.  This is a fantastic recipe.  The combination of the grilled chicken -- that had been both soaked in buttermilk all night and doused with Tabasco -- with the the cornflakes is delicious.  It's a hands-down winner:  Easy, tasty and a sure crowd pleaser. 

Plus, since you're cooking the chicken on the backyard grill instead of a stovetop skillet full of oil, your kitchen stays nice and cool. (And clean-up's a whole lot easier, too.)

Incidentally, we have an excellent fried chicken recipe from Clay's family.  And the new Everyday Food arrived today with a beautiful looking fried chicken on the cover.  Looks like we might have to have a cook-off....

Buttermilk Chicken with Crispy Cornflakes
Food & Wine (June 2008)

(This photo:  Food & Wine)

TOTAL TIME:  45 MIN  PLUS  OVERNIGHT  MARINATING
SERVES: 4

Ingredients

    * 1 quart buttermilk
    * 3 garlic cloves, smashed
    * Kosher salt
    * 4 whole chicken legs, separated into drumsticks and thighs
    * Tabasco sauce
    * 1 1/2 cups cornflakes, coarsely crushed
    * 1/4 cup chopped parsley
    * Freshly ground pepper
    * 3 tablespoons unsalted butter, melted

Directions

   1. In a large bowl, combine the buttermilk, garlic and 2 tablespoons of salt. With a sharp knife, make shallow, 1-inch-long slashes in the chicken. Rub generously with Tabasco sauce and add to the buttermilk; turn to coat. Cover and refrigerate overnight.
   2. Light a grill. Remove the chicken from the marinade and grill over moderate heat, turning often, until the skin is browned and charred in spots and the meat is cooked through, about 30 minutes.
   3. In a shallow dish, toss the cornflakes with the parsley and season with salt and pepper. Brush the chicken with the butter. Using tongs, roll the chicken in the cornflake mixture. Transfer to a platter and serve, passing Tabasco sauce at the table.

Comments

[Kevbo]

you are KILLING me!!!! I have to make this Sunday!

[Cess]

do you think this can be made in the oven? I do not have a grill (which I am so sad about!) Thanks!

[Zach @ The Bitten Word]

Cess --

I think you could make this in the oven. Here's a recipe from Martha Stewart's Everyday Food that's very similar to this one. (http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ae7759b4bf964110VgnVCM1000003d370a0aRCRD&autonomy_kw=oven%20fried%20chicken&rsc=header_3)

The only huge difference seems to be that you coat the chicken with the cornflakes before you cook it in the oven.

[Zach @ The Bitten Word]

Cess --

By the way, if you do make this in the oven, let us know how it turns out!