In a large bowl, whisk together buttermilk, mustard, 2 tsp. salt, 1/2 tsp. pepper, and garlic powder. Discard skin on chicken pieces. Add chicken to buttermilk mixture and coat well. Cover and refrigerate 30 minutes or overnight.
Place cornflakes in large zipper-lock bag. Add poultry seasoning and paprika, shake to combine. Use rolling pin to crush cornflakes. Pour cornflake mixture into a second large bowl.
Put rack on foil-lined baking sheet. Coat chicken with crumbs, pressing all around, and place on rack. Spray chicken with Pam until shiny.
Place in 400 Deg. oven and bake 35-45 minutes, until 165 deg. Let cool for 5 minutes.
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