January 6th, 2010
Combine buttermilk with 1 tsp salt, 1 tsp hot sauce and 1/4 tsp pepper in a large, sturdy, sealable bag. Add chicken pieces, press out air, seal and toss to distribute buttermilk evenly. Refrigerate for at least 3 hours or, ideally, overnight.
Preheat oven to 400F.
Mix cornflakes, garlic powder and remaining salt and pepper in a wide bowl.
Whisk together eggs, remaining hot sauce, and mustard in a wide shallow bowl.
Place flour in another sealable bag. Remove chicken from buttermilk, allowing excess to drip off. Toss chicken in flour and then dredge in egg mixture until coated.
Set each piece of coated chicken on greased rack placed over a sheet pan.
Bake chicken 40 minutes or until chicken pieces are golden brown and internal temperature is 170F.
(2 pieces) 262 calories, 9 g fat, 40 mg calcium, 673 mg sodium, 16 g carbohydrates, 1 g fibre, 27 g protein. Excellent source of riboflavin, thiamin, vitamin B6, vitamin B12, niacin and zinc; good source of iron.