Crumbed chicken in one form or another has been part of my diet for an absolute lifetime. My ex-husband will attest to the notion that my Hungarian-born mother had perfected the recipe for breaded drumsticks.
In the mid 1960s, before buckets of KFC became 'a thing' in Australia, my darling mum would prepare a bucketload of lovingly crumbed, perfectly fried chicken pieces to feed my father, my siblings and the extended family.
She could tell that the oil was at the right temperature simply by watching the oil bubbles, as they danced around the chicken in the deep-sided frying pan. She knew when to turn, so that the cooked chicken pieces were deliciously golden brown and not burnt. And, because she took care in the preparation, the coating always 'stuck' and the chicken was flavourful and well seasoned. With the passing of time, my constitution has let me know that it can no longer cope with fried foods, nor the flour and breadcrumb component. Hence, I've had to look for an alternative. I've been using rice crumbs as a coating for oven baked chicken for a long time now, but it wasn't until recently that I tried Cornflakes - although I had seen it done a few times by one of the home economists who led the children's cooking classes in my (former) cooking school. Nor had I tried brining or soaking the chicken pieces in buttermilk before coating them. Having made the dish a few times now, I'm delighted to report that the recipe is a keeper. Peter gives it the 'Mmmmmmmmmmmmm' nod and two thumbs up. I love it because it's quick and easy. It's far less time consuming to soak the tenderloins in the buttermilk, than dipping them into flour, then egg, then crumbs. Secondly, the buttermilk leaves you with succulent meat. And thirdly, oven baking is much better all round than frying. It certainly makes my tummy happy. If only my mum was still around to try it. CORNFLAKE CRUSTED BUTTERMILK CHICKEN TENDERLOINS 600g free range chicken tenderloin strips 2/3 cup buttermilk+ 4 heaped cups cornflakes, finely crushed* sea salt and black pepper, ground 1 teaspoon sweet Hungarian paprika 1/2 teaspoon chilli powder or cayenne pepper (optional) 1 tablespoon finely shredded Parmesan cheese (optional) olive oil cooking spray Combine the chicken tenderloin strips with the buttermilk in a deep Pyrex bowl and season lightly with salt and pepper. Cover and refrigerate for several hours. When you are just about ready to cook, line a baking tray with parchment and preheat the oven to 400 degrees C. Meanwhile, in another deep Pyrex bowl, combine the prepared cornflake crumbs with extra salt, pepper, paprika, chilli powder or cayenne pepper (if using) and Parmesan (if using). Dip each chicken tenderloin into the cornflake crumb mixture and pat gently to ensure that both sides are coated. Arrange each piece on the prepared baking tray. Just before you pop the tray into the oven, give the chicken pieces a light spray with the olive oil. Bake for 15-20 minutes. Serve with a side salad. This quantity will serve 3-4. * Use a food processor, or pour the cornflakes into a plastic bag and run a rolling pin over them. Note, Kellogg's Cornflakes are not gluten free, according to the label, so check the product you are buying if you require GF. + Use the remaining buttermilk to make featherlight scones. (Note these are not GF).
Your turn, dear readers. Have you ever soaked or brined chicken in buttermilk before cooking it? Is fried and/or crumbed chicken a favourite at your place? Please take a moment to leave me a comment. I would love to hear from you.
32 Comments
Lizzy
18/9/2016 02:01:25 am
Thank you, Bea! xx
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18/9/2016 02:40:48 am
I love chicken that has been soaked in buttermilk. It's such an underappreciated kitchen ingredient! We also love cornflake chicken. It's one of the most popular recipes on the blog. I guess lots of people dislike deep frying!
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Lizzy
20/9/2016 09:30:20 pm
So true!
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Andrea
18/9/2016 02:51:01 am
What a great recipe! Thank you Liz!!! I've never been a fan of KFC and was appalled to see buckets of fried chicken in a supermarket one day in the same vein as KFC, so looking forward to giving your recipe a go! Xx
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Lizzy
20/9/2016 09:30:44 pm
Hi Andrea, wonderful, do let me know what you think!
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Lizzy
20/9/2016 09:31:02 pm
Thank you lovely Mandy xx
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Lizzy
20/9/2016 09:31:20 pm
So quick and delicious, Liz!
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18/9/2016 07:23:41 pm
I used to love those deep fried chicken tenders when I was a child. I haven't eaten them for years but this recipe looks great and I am going to try it .
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Lizzy
20/9/2016 09:31:40 pm
Thank you, Gerlinde. Do please let me know how you like them!
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Fiona Ryan
18/9/2016 08:21:36 pm
I rarely fry as I can't be bothered with all the heating and waiting and disposing of the oil (though it must be said that frying gives the best result!). I too bake my chicken these days and whilst we don't have cornflakes in the house, I typically use a combo of home breadcrumbs and leftover brand flakes from the bottom of the cereal container. I imagine the effect would be much the same.
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Lizzy
20/9/2016 09:32:14 pm
Do try the buttermilk, Fiona. It's fab!
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18/9/2016 10:50:37 pm
Yum! I was wondering what to do with the little bit of buttermilk I had lurking in the fridge. Now I know. I much prefer oven baking to frying, and make fish nuggets like this a bit. These would also be perfect tucked into the daughters lunchbox.
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Lizzy
20/9/2016 09:32:31 pm
Hi Tania, absolutely!
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Inky
19/9/2016 07:11:43 am
There is a really good corn crumb gluten free product available which I use. Not chicken (and no buttermilk) but your topping would be good sprinkled on fish fillets baked in the oven. Less carb crumb than coated on both sides, good taste and no turning trauma as you flip your fish fillet and realise you have left half in your frying pan :):)
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Lizzy
20/9/2016 09:32:51 pm
Sounds delicious!
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19/9/2016 08:39:36 am
My mother used to make the best fried chicken ever and she always soaked it in buttermilk.
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Lizzy
20/9/2016 09:33:07 pm
Ah! There you go. xx
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19/9/2016 01:22:40 pm
I do sometimes soak chicken in buttermilk (or regular milk) when I pan-fry. Usually a flour coating, though -- do like the idea of cornflakes. Fun recipe -- thanks.
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Lizzy
20/9/2016 09:33:26 pm
This makes it so simple and less messy, John!
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Lizzy
20/9/2016 09:33:51 pm
Indeed! I wonder if it's cheaper to buy the cereal and make your own?
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Diane
20/9/2016 02:45:30 am
Thank you for sharing this recipe as I have never used buttermilk in this way. I can't wait to try it myself.
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Lizzy
20/9/2016 09:34:09 pm
Hi Diane, do please let me know how you go!
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20/9/2016 11:16:51 am
I can't do fried foods anymore, but I do recall my Mom's oven fried chicken drumsticks as heavenly! Cornflakes are very clever, I just saw that Donna Hay uses quinoa flakes! I'm going to try this next time we have a group in.
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Lizzy
20/9/2016 09:34:41 pm
Hi Eva, not sure that quinoa would agree with my dicky stomach issues, but yes, do try this please!
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Simone Mason
20/9/2016 09:35:12 pm
Hi Lizzie. I made this for the family and they loved it. Thanks so much.
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22/9/2016 12:05:50 am
Im so going to try the buttermilk brining. Thanks for sharing.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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