How to Make Buttermilk Baked Spicy Chicken

Tender chicken marinated in buttermilk with a crispy corn flake crust.

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How to Make Buttermilk Baked Spicy Chicken Recipe
6 Steps
Ingredients
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1
In a shallow dish mix buttermilk, onion, tarragon, ginger, garlic, scotch bonnet pepper, lemon juice, lime juice, salt and pepper.

In a shallow dish mix buttermilk, onion, tarragon, ginger, garlic, scotch bonnet pepper, lemon juice, lime juice, salt and pepper.

2
Score chicken breasts and coat both sides.

Score chicken breasts and coat both sides.

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3
Cover with Saran Wrap for at least 4 hours and refrigerate. Ideally 12 hours covered refrigerated. Buttermilk makes the chicken moist and tender.

Cover with Saran Wrap for at least 4 hours and refrigerate. Ideally 12 hours covered refrigerated. Buttermilk makes the chicken moist and tender.

4
In a large bowl add corn flakes, Rosemary, curry powder, 3 blend cheese, salt and pepper.  Wearing a glove mix together to ensure you crush some corn flakes.  I like to have large crunchy pieces.

In a large bowl add corn flakes, Rosemary, curry powder, 3 blend cheese, salt and pepper. Wearing a glove mix together to ensure you crush some corn flakes. I like to have large crunchy pieces.

5
Remove excess marinade from chicken and dredge in corn flake mixture.  Be sure to press coating onto the chicken.  Place chicken on a wire rack and bake 400F for 45min.

Remove excess marinade from chicken and dredge in corn flake mixture. Be sure to press coating onto the chicken. Place chicken on a wire rack and bake 400F for 45min.

6
Serve with maple balsamic carrots (see other recipe).  Crispy crust, tender chicken.....mmmmmm!

Serve with maple balsamic carrots (see other recipe). Crispy crust, tender chicken.....mmmmmm!

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