Today We’re At Fallen Angels and Sharing Recipes
…and other good things like HOT reads…
Here is one of the recipes I recently came upon…I’m pretty sure it was posted at CHOW.
Baked “Fried” Chicken 
This recipe needs to marinate, so longer is better…up to 12 hours. But seriously, the first time I made it, I forgot it had to marinate overnight and I did it for 45 minutes and the chicken was still great. It was just BETTER when I marinated it longer.
2 cups milk (buttermilk is best)
4 cloves garlic, peeled and lightly crushed
3 tablespoons Tabasco or other hot sauce
1 tablespoon Kosher salt
2 teaspoons black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (or you can use red pepper flakes)
4 thighs or 4 drumsticks (save calories and skin) or a whole cut-up chicken
1 and 1/4 cup Kellog’s cornflake crumbs (You can crush your own, but the pre-crushed ones are finer)
4 tablespoons unsalted butter (1 stick)
Combine milk, garlic, hot sauce, salt, pepper, paprika and cayenne in bowl and stir until combined. Rinse and dry chicken and then place in a 13×9 baking dish. Pour milk combo over chicken, cover and refrigerate as long as possible (even four hours makes a huge difference). Turn once.
Place Corn Flake crumbs in a shallow dish and season to taste. Remove chicken from marinade, allow excess to drip off, and then place in crumbs, coating completely (You can also do this is a large zip lock bag and keep mess to a minimum).
Transfer all pieces to a rack lined baking sheet and drizzle remaining butter over all (Not really necessary btw).
Bake at 400 for about 35 minutes or until internal temperature is 160 and the chicken is golden and crisp.
This is yummy and moist and has quickly become a family favorite.