Madeover Oven “Fried” Chicken

  • Prep Time 15 min
  • Marinate Time 1 h
  • Total Time 1 h 40 min
  • Serves: 4


  • 2 lbs assorted chicken pieces such as breasts, thighs or drumsticks, bone in and skin on 1 kg
  • 1 cup buttermilk 250 mL
  • 1/4 cup hot sauce 60 mL
  • 1/4 cup fresh chives, finely chopped 60 mL
  • 3/4 cup all-purpose flour 175 mL
  • 1/2 cup Corn Flakes cereal 125 mL
  • 1/2 tsp each salt, pepper, paprika and garlic powder 2 mL
  • 2 tbsp vegetable oil 30 mL


  • Step 1

    With a heavy knife, cut bone-in breasts in half (if using) so all pieces are about the same size. Place chicken in a large glass bowl or a resealable bag. Add buttermilk, hot sauce and chives. Stir or shake to coat. Refrigerate for at least 1 hour or up to 12 hours.

  • Step 2

    Preheat oven to 400°F (200°C). Combine flour, corn flakes, salt, pepper, paprika and garlic powder in a food processor fitted with a metal blade; pulse until finely crumbled. Transfer to a large resealable bag. Remove chicken from marinade and shake off excess. Place chicken pieces, one by one, in flour mixture, coating evenly.

  • Step 3

    Heat all but 1 tsp (5 mL) oil in a large non-stick skillet set over medium-high heat. Add chicken pieces, skin side down, and cook for 4 to 5 min., or until golden. Transfer chicken to a greased, rimmed baking sheet and bake, skin side up, for 25 to 30 min., until golden. The thickest part of a thigh should register 165°F (74°C) on an instant-read thermometer. Blot chicken on paper towel before serving.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 450
  • Fat 23 g
  • Saturated Fat 6 g
  • Carbs 28 g
  • Protein 33 g
  • Cholesterol 110 mg
  • Fibre 3 g
  • Sodium 520 mg
  • Potassium 460