Crispy Unfried Chicken (Serves 4-6)
- Nonstick cooking spray
- 2 chicken breasts
- 2 chicken thighs
- 2 chicken legs
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons honey-mustard
- 2 cups unsweetened rice flakes or cornflakes
- Kosher salt, freshly ground black pepper
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Preheat the oven to 425-degrees F.
Set an oven-safe wire rack on a large baking pan and coat with nonstick cooking spray. Rinse the chicken in cold water and pat dry.
In a large bowl, mix the buttermilk, hot sauce, and honey mustard. Put the chicken in the buttermilk mixture, turning the pieces over so they are well coated. Marinate for as long as you have time for: at least 10 minutes or up to over night (covered and refrigerated.)
Put the flakes in a plastic resealable bag, season with 1/2 teaspoon each salt and pepper. Add the dry mustard, onion and garlic powders. Press out the air, and seal the bag. Using a rolling pin, crush the flakes by rolling the pin over the bag until the flakes are broken up; take care not to smash too fine, you want some texture on the chicken. Spread the flakes out on plate.
Remove the chicken pieces from the buttermilk, discarding the buttermilk. Roll the chicken in the seasoned rice flakes until evenly coated.
Arrange the chicken pieces on the prepared rack and place in the hot oven. Cook for 45 minutes. The juices should run clear when the meat is pierced with a knife.
