Recipe: Buttermilk Baked Chicken (using whole wheat flour)

BUTTERMILK BAKED CHICKEN

"Instead of using a rich egg or cream batter, the chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken."

1/2 cup whole wheat flour
2 eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cups corn flakes, crushed*
1 teaspoon paprika
Salt and freshly ground pepper (to taste)
12 chicken thighs**
1 tablespoon unsalted butter, diced
Parsley sprigs and red and yellow cherry tomatoes (optional, for garnish)

Preheat the oven to 425 degrees F. Generously coat a roasting pan with vegetable cooking spray.

Measure the flour onto a plate; set aside. In a shallow bowl, mix the eggs with the buttermilk and mustard and whisk until smooth; set aside. Place the crumbs on another plate and season with paprika and salt and pepper.

Dip the chicken in the flour; coat well and shake off the excess. Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere. Place in the prepared pan, dot with the butter or margarine.

Bake for 25-30 minutes, or until crispy, without turning.

Serve hot or at room temperature garnished with parsley sprigs and cherry tomatoes, if desired.

*Whole-grain bread crumbs can be substituted for cereal crumbs.
**A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs.

Makes 6 servings
From: Peggy, WA