I say “revisited” because this is oven baked and a few revisions have been made. I use Dijon mustard instead of the bright yellow mustard that my grandmother used (she must have liked yellow, because she also used to add tumeric to her bright, glowing, gravy). The baking of this recipe also cuts calories in half (as compared to deep frying) as well as a significant reduction in fats. This recipe serves about 8.

Ready

Marinade:

• 2 cups buttermilk
• 2 Tblsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp fresh ground black pepper
• 2 tsp tsp salt
• Couple dashs of Tabasco or favorite hot sauce

Coating:

• ½ tsp garlic powder
• ½ tsp fresh ground black pepper
• ¼ tsp salt
• 2 ½ cups crushed corn flakes
• ¾ fresh bread crumbs
• ½ tsp poultry seasoning*
• ½ tsp paprika
• ⅛ tsp cayenne pepper

Remaining ingredients:

• 2 Tblsp vegetable oil (plus a little for oiling rack)
• 8 (10-12oz )chicken breast, split, bone-in and skin removed

Set

• Large bowl
• Large Zip-Lock plastic bag
• Rimmed baking sheet lined with aluminum foil.
• Wire rack
• Tongs

Go

1. In large bowl, whisk buttermilk, mustard, 2 tsp salt, 1 tsp garlic powder, and hot sauce.
2. Add chicken. Turn to coat. Cover and let sit for at least 1 hour if not overnight.
3. In large plastic ziplock bag add all the coating ingredients and shake until combined.
4. When ready to bake, set rack in oven to middle. Heat oven to 400°F.
5. Lightly oil wire rack and set on aluminum coved pan.
6. Add vegetable oil to coating ingredients in bag and shake and squeeze to distribute evenly.
7. Pull chicken from marinade and let some of the marinde drain off.
8. Add chicken, one piece at a time, to bag and coat. Pressing the coating onto the chicken.
9. Remove and place bone down on rack.
10. Continue procedure to all the pieces are coated. Make sure to allow some room in between pieces to allow for air to get to all sides.
11. Place in preheated oven and bake for about 35 to 45 minutes or until instant read thermometer reads 150°F when inserted in breast not touching bone.

What you should know

*Instead of ½ tsp of commercial poultry season, I ground my own because some times I like a little more rosemary and sage in my mixture:

These are dried:⅛ tsp thyme, ¼ tsp sage, ⅛ tsp marjoram, ¼ tsp rosemary, ⅛ tsp nutmeg

Place in grinder and pulverize into powder.