CAT CORA'S CRISPY 'FRIED' CHICKEN

CAT CORA'S CRISPY 'FRIED' CHICKEN image

Yield 4 to 6 servings

Number Of Ingredients 11

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2 teaspoons extra-virgin olive oil
1/2 cup light buttermilk
1 2 1/2 - to 3-pound fryer, cut into pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper (optional)
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt
1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon ground sage
1/4 teaspoon freshly ground black pepper
2 cups cornflakes

Steps:

Preheat the oven to 425° F. Pour the olive oil into a baking pan large enough to hold the chicken pieces in a single layer without crowding. Using your fingers, rub the oil over the dish so that it's completely but lightly coated. Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it's completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set the pieces aside. Discard the flour. Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika and sage. Give each floured chicken piece a good buttermilk bath all over, then roll in the crushed flakes. Arrange the chicken pieces in the prepared baking pan. Bake for 15 to 20 minutes, lower the heat to 375° F, and bake for another 25 to 30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.