Ingredients

  • 1/2 stick Butter
  • 2 cups Buttermilk
  • 1/2 teaspoon Cayenne
  • 3 cups Crushed Cornflake Crumbs
  • 2 large Garlic Cloves, smashed and peeled
  • 1 teaspoon Coarse Ground Black Pepper
  • 3 tablespoons Hot Sauce
  • 1/2 teaspoon Paprika
  • 1 tablespoon All-Purpose Seasoning Salt
  • 4 skinless, bone-in Chicken Thighs

Ready In 55 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Measure 2 cups of buttermilk and throw in the two cloves of smashed and peeled garlic, three tablespoons of hot sauce, 1 tablespoon all purpose seasoning salt, 1 teaspoon coarse black pepper and 1/2 teaspoon cayenne and paprika.
  • INGREDIENTS:

Step 2

  • Whisk to combine.In a dish or large re-sealable bag add all of the chicken pieces and pour in the buttermilk. Seal and refrigerate for at least 12 hours or overnight.Preheat your oven to 400 and place a wire rack into a rimmed sheet pan.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 720 minutes

Step 3

  • Remove the chicken pieces, one at a time, dripping the excess buttermilk back into the bag. Coat each chicken piece in the crumbs and place them onto the rack.
  • INGREDIENTS:

Step 4

  • Drizzle the tops of each piece with butter and bake for 35-40 minutes or until fully cooked.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 40 minutes