Buttermilk Corn Flake Chicken

• 2 cups Buttermilk
• 1 whole Lemon, Juiced
• 1 Tablespoon Hot Sauce
• 1/2 whole Yellow Onion, Sliced
• 5 sprigs Fresh Thyme
• 3 cloves Garlic, Smashed
• 1 whole (3-pound Size) Chicken, Cut Up Into 8 Pieces, Rinsed And Patted Dry (You Can Remove The Skin To Save On Calories)
• 2 cups Crushed CornFlakes
• 2 teaspoons Chopped Fresh Fresh Thyme
• Kosher Salt And Fresh Ground Pepper

1. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl.
2. Add chicken and coat with mixture.
3. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
4. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
5. Mix corn flakes, and thyme together.
6. Season with salt and pepper.
7. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake mixture, pressing to help it adhere.
8. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

buttermilk, lemon, hot sauce, yellow onion, thyme, garlic, chicken, thyme, kosher salt

Taken from tastykitchen.com/recipes/main-courses/buttermilk-corn-flake-chicken/ (may not work)