Buttermilk Fried Chicken with Sour Cream Mashed Potatoes

Buttermilk Fried Chicken with Sour Cream Mashed Potatoes
Makes 8
Prep 15 m
Chill 60 m
Bake 55 m
Cook 15 m

Ingredients

Directions

Chicken:

  1. 1 of 4 In a large bowl, whisk together buttermilk, mustard, 3/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the pepper and the hot sauce. Add chicken (save wings for another use) and turn to coat. Refrigerate 1 hour.
  2. 2 of 4 Heat oven to 400 degrees F. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.
  3. 3 of 4 Stir together crushed corn flakes, bread crumbs, remaining 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.
  4. 4 of 4 Place chicken on rack and bake at 400 degrees F. for 55 minutes or until instant- read thermometer registers 160 degrees when inserted in thickest part of breast. Serve with Sour Cream Mashed Potatoes. Makes 8 servings.
Nutrition Information for Buttermilk Fried Chicken with Sour Cream Mashed Potatoes
Servings Per Recipe: 8
Per Serving: 56 g pro., 47 g carb., 535 kcal cal., 2 g fiber, 963 mg sodium, 167 mg chol., 3 g sat. fat, 13 g Fat, total