In order for the chicken to turn into a juicy and fragrant Nili family recommends letting her insist on a night in spicy buttermilk marinade and then sprinkle with chopped cheese cornflakes and bake until golden brown. Share with friends: 
Time: 13 hours Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. buttermilk
- Juice 1/2 Lemon
- 1 tbsp. l hot sauce
- 1/2 onion, sliced
- 5 sprigs of fresh thyme
- 3 cloves of mashed garlic
- Salt and freshly ground black pepper
- 1 whole chicken (1350 gr.), Divided into 8 parts, rinse and to dry
- 2 tbsp. chopped corn flakes
- 3/4 Art. grated parmesan cheese
- 2 tsp fresh chopped thyme
Recipes with similar ingredients: yogurt, lemon juice, sauce spicy, onions, thyme, garlic, chicken, corn flakes, parmesan cheese
Recipe preparation:
- Preheat the oven to 200C. Place on a baking sheet metal grill and spray with a non-stick spray.
- In a large bowl, combine buttermilk, lemon juice, hot sauce, onions, thyme, garlic, salt and pepper. Add the chicken and cover it with the mixture. Cover with plastic wrap and refrigerate for 3 – 12 hours.
- Combine cornflakes, parmesan and thyme together. Season with salt and pepper.
- Remove the chicken from the marinade. After the excess drains moisture, sprinkle chicken with a mixture of cheese flakes and parmesan, lightly pressing the mixture to the meat.
- Lay the chicken on the wire rack and bake for 45 minutes until the appearance of a crispy golden crust. Culinary advice: Remove skin to reduce calorie content. Pickling The buttermilk chickens betray her incredible juiciness and taste.
