Almost Southern

As promised I said I would post pictures of our “winner winner chicken dinner”.

It was so delicious and Gram gave me leftovers and I am tempted to go break into it now and devour a piece. I won’t give it much preamble I will just give you the recipe and a few snaps we took.

Buttermilk “Fried” Chicken with Sour Cream Mashed Potatoes

Makes 8 servings


1½ c buttermilk
2 T Dijon mustard
1½ t salt
1 t garlic powder
1 t black pepper
¾ t hot pepper sauce (we used Louisiana Hot Sauce)
1 package 4½ lbs chicken pieces (we used boneless skinless breasts and thighs and 2 bone-in drumsticks
5 c corn flakes , coarsely crushed
½ c bread crumbs
½ t poultry seasoning
½ t paprika
pinch of cayenne
2 T oil

Mashed potatoes:

2 lbs russet potatoes, peeled and cut into 1-2 inch pieces
½ c milk
2/3 c sour cream

Chicken: in a large bowl whisk together buttermilk, mustard, ½ t salt, ½ t garlic powder, ½ t black pepper and the hot sauce. Add chicken, save wings for another time, and turn to coat. Refrigerate at least 1 hour.


Crumb mixture and marinade


Heat oven to 375°. Coat a baking rack with nonstick cooking spray and place inside a rimmed baking sheet. Stir together crushed corn flakes, bread crumbs, remaining ½ t salt, ½ t garlic powder, ½ t black pepper, the poultry seasoning, paprika and cayenne. Stir in oil till blended. Remove chicken from marinade and dip into crumb mixture, pressing to adhere.


Prepped chicken ready for baking


Place chicken on baking rack, cover with foil and bake at 375° for 55 minutes to an hour and 15 minutes or until instant read thermometer registers 160° when inserted into the thickest part of the breast.

Mashed potatoes: Place potatoes in large pot and cover with cold water. Bring to boil, reduce heat to medium and simmer 15-20 minutes or until tender. Drain and return to pan. Add milk and sour cream and mash to desired consistency.

A few things….
1. As I said we used boneless, skinless breast and thigh pieces. Our packages contains 4 smaller breasts and 5 or 6, can’t remember, thighs. Gram had 2 drumsticks from another recipe and added those in. The breasts and thighs cooked through well before we took them out of the oven I am guessing. The breasts were a little dry but not horrible. The thighs were thinner and I think the fact they are dark meat saved them from being really over cooked. It was the drums that gave us trouble and after a bite Gram put it back to be cooked longer as it was not cooked through to the bone. I think I really need to get and instant read thermometer!
2. We had quite a bit of corn flake mixture left over. I would suggest if you do the amount we did that you could safely cut the corn flakes by 2 cups.
3. Really must cover this with foil. The original recipe didn’t and I also adjusted the heat down cause those delicate corn flakes started burning on me. This may be dependent on your oven, the original recipe called for 400° for 55 minutes as a FYI.
4. Gram thought perhaps we should have flipped the chicken over half way through to ensure crunch all the way around, I disagreed. But what we did determine is that the rack needs a really heavy dose of the nonstick spray cause the crunchy goodies stuck pretty good. Perhaps even use a grid type rack because the rack we used allowed the chicken to settle down around the rungs of the rack we used and helped in the stick process.



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