All American – Crunchy Oven Fried Chicken

Some of my fondest memories as a child are from parties at my grandparents house.  Especially Independence Day {4th of July} parties.

All my aunts, uncles, and cousins would be there in addition to lots of other extended family and friends.  There would be mounds of delicious food like burgers, potato salad, watermelon, tinker cake.  When we weren’t swimming we were eating…all day long.  My uncles would always plan the pyrotechnics which would start at sunset.  There would sparklers for the kids, explosives for the adults, and comedy for everyone.

Seriously, my uncles are H-I-L-A-R-I-O-U-S.

The jokes and the fireworks always ended too soon.  The only consolation would be the dessert which would soon follow the show.

This week I am focusing on all things American to gear up for the big 4th of July weekend and what could be more American than fried chicken!?  Nothing, I tell you!  For this oven fried chicken recipe I marinated the chicken in buttermilk which leaves it moist and delicious!  Serve it the same day or expect it not to be as crunchy.

Crunchy Oven Fried Chicken

• 16 chicken legs
• 1 qt buttermilk
• 4 cups crushed corn flakes
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Place the chicken legs into a medium bowl and pour the buttermilk over them, turning to ensure they are coated.  Cover with a lid or plastic wrap and store in the refrigerator over night or all day.  Preheat oven to 425°.  Place the corn flakes in a deep bowl or baking dish.  Add the cayenne pepper, salt, and pepper and mix in with your hands.  Dredge the chicken legs with the corn flakes mixture and place onto a baking sheet.  Bake in the 425° for 15 minutes, turn and cook another 15 minutes.  Allow to cool a bit or serve immediately.