Product Recall:Various Brands of Vegetable Products

Madeover Oven “Fried” Chicken

Prep time: 15min
Total time: 50min
Serves 4
2 lbs
assorted chicken pieces such as breasts, thighs or drumsticks, bone in and skin on
1 kg
1 cup
buttermilk
250 mL
1/4 cup
hot sauce
60 mL
1/4 cup
Fresh Chives, finely chopped
60 mL
3/4 cup
all-purpose flour
175 mL
1/2 cup
Corn Flakes Cereal
125 mL
1/2 tsp
each salt, pepper, paprika and garlic powder
2 mL
2 tbsp
vegetable oil
30 mL
calories
450
fat
23 g
saturated fat
6 g
carbs
28 g
protein
33 g
cholestrol
110 mg
fibre
3 g
sodium
520 mg
potassium
460 mg

Directions

  1. With a heavy knife, cut bone-in breasts in half (if using) so all pieces are about the same size. Place chicken in a large glass bowl or a resealable bag. Add buttermilk, hot sauce and chives. Stir or shake to coat. Refrigerate for at least 1 hour or up to 12 hours.

  2. Preheat oven to 400°F (200°C). Combine flour, corn flakes, salt, pepper, paprika and garlic powder in a food processor fitted with a metal blade; pulse until finely crumbled. Transfer to a large resealable bag. Remove chicken from marinade and shake off excess. Place chicken pieces, one by one, in flour mixture, coating evenly.

  3. Heat all but 1 tsp (5 mL) oil in a large non-stick skillet set over medium-high heat. Add chicken pieces, skin side down, and cook for 4 to 5 min., or until golden. Transfer chicken to a greased, rimmed baking sheet and bake, skin side up, for 25 to 30 min., until golden. The thickest part of a thigh should register 165°F (74°C) on an instant-read thermometer. Blot chicken on paper towel before serving.