OK, so the whole “I don’t cook meat very often” thing might be looking like a bit of a lie right now. The thing is, about a week ago, I ate some amazing chicken at Indie Mart. Chicken is probably my least-favorite meat to eat, so for me to describe it as “amazing” is really saying something. My friend speculated it had been marinated in buttermilk, and I had some buttermilk in the fridge, and that was all I needed to hear.
I thawed some of my Trader Joe’s frozen chicken in the fridge, then marinated it for about 8 hours in some buttermilk, green onions, garlic, and lemon juice. Dragged it through some crushed-up cornflakes and parmesan, baked for 40 minutes, and boom: amazing chicken. (OK, not as amazing as the Indie Mart chicken, but that was fried, and I can’t compete with that.)
I’ll be making this again this week. It was that good. (You know what else is good? Cornflakes straight from the box. I should probably stop that, if I want to have enough for this chicken.)
Cornflake Buttermilk Chicken
(Adapted from The Neelys)
Chicken breasts or tenders (I used four tenders, for two total servings)
2 green onions, chopped finely (white and green parts)
2-3 cloves garlic, crushed
1-2 cups buttermilk
juice from 1 lemon
1/2 cup parmesan cheese
1 to 1 1/2 cups crushed cornflakes
1-2 tablespoons fresh or dried thyme
salt and pepper
other spices to taste (I added a little garlic powder)
1. In a large bowl, pour in enough buttermilk to cover your chicken (I used 2 cups of buttermilk in a relatively shallow bowl, and it was plenty). Add the crushed garlic, green onions, lemon juice, and salt and pepper.
2. Place the chicken in the bowl, cover, and marinate in the fridge. (Anywhere from 3-12 hours should work.)
3. Preheat the oven to 400.
4. Mix together the crushed cornflakes, parmesan, and thyme, and add any additional spices to taste.
5. Remove each piece of chicken from the buttermilk mixture and drag it through the cornflake mixture, pressing if necessary to make sure it sticks. Place the chicken on a baking sheet lined with parchment and sprinkle any leftover cornflake mixture over the top.
6. Bake for 40 minutes or until the chicken is cooked through.
My leftovers reheated extremely well in the toaster oven, though they were a little drier on the second day (but still so much less dry than most chicken I’ve eaten in my life).