Recipe courtesy of Pam's Midwest Kitchen Korner


6 tablespoons butter, melted

1½ cups buttermilk

1½ cups flour

2 teaspoons salt

1 teaspoon ground black pepper

1 cup crushed cornflakes

½ teaspoon poultry seasoning, or dried thyme and/or sage

1 (3½ pounds) chicken, cut into 8 pieces

1 tablespoon paprika, for dusting


 Preheat oven to 375°.

Using 2 tablespoons of the butter, coat the bottom of a baking dish large enough to hold the chicken pieces in on layer without touching.

Place buttermilk in a shallow bowl.

In another bowl, mix flour, salt and pepper, cornflakes and poultry seasoning.

Dip each chicken piece into buttermilk.

Shake off excess and roll in the flour mixture to coat.

Place chicken in prepared pan, skin side up.

Drizzle rest of butter evenly over chicken.

Dust the chicken liberally with paprika.

Place pan in oven, on the middle rack, uncovered.

Bake for 1 hour, until chicken is golden and baked through,  (Small pieces may be done at 45 minutes, so check it to make sure).

Serve warm


Can add cinnamon instead of poultry seasoning, for a little different flavor.

Use whatever chicken pieces you want.

If chicken includes extra-large breasts, cut into 2 portions, for appropriate serving sizes and so that they will cook more evenly.