Buttermilk Chicken With Crispy Cornflakes – a delicious recipe with buttermilk, garlic, Kosher salt, chicken, Tabasco sauce, cornflakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the buttermilk, garlic and 2 tablespoons of salt. With a sharp knife, make shallow, 1-inch-long slashes in the chicken. Rub generously with Tabasco sauce and add to the buttermilk; turn to coat. Cover and refrigerate overnight. Light a grill. Remove the chicken from the marinade and grill over moderate heat, turning often, until the skin is browned and charred in spots and the meat is cooked through, about 30 minutes.
2
In a shallow dish, toss the cornflakes with the parsley and season with salt and pepper. Brush the chicken with the butter. Using tongs, roll the chicken in the cornflake mixture. Transfer to a platter and serve, passing Tabasco sauce at the table.
614
kcal
Calories
34
g
Fat
43
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 buttermilk, 3 garlic, smashed, Kosher salt, 4 chicken legs, separated into drumsticks and thighs, and more.
Yes, Buttermilk Chicken With Crispy Cornflakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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