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Buttermilk Chicken with Crispy Cornflakes

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Buttermilk Chicken with Crispy Cornflakes

  • staff favorite STAFF FAVORITE
TOTAL TIME: 45 MIN PLUS OVERNIGHT MARINATING
SERVES: 4
Pairing Note Sam Calagione liked how a hoppy, citrusy India pale ale counterbalanced the sweetness of the chicken, which had been marinated overnight, then grilled, brushed with butter and rolled in crispy cornflakes. Here, he chose Alpine Beer Company’s Pure Hoppiness from California. Marnie Old preferred the silky fruit of Pinot Noir with the buttery meat, specifically a not-too-oaky 2006 Mary Elke Pinot Noir.
ingredients
  • 1 quart buttermilk
  • 3 garlic cloves, smashed
  • Kosher salt
  • 4 whole chicken legs, separated into drumsticks and thighs
  • Tabasco sauce
  • 1 1/2 cups cornflakes, coarsely crushed
  • 1/4 cup chopped parsley
  • Freshly ground pepper
  • 3 tablespoons unsalted butter, melted
directions
  1. In a large bowl, combine the buttermilk, garlic and 2 tablespoons of salt. With a sharp knife, make shallow, 1-inch-long slashes in the chicken. Rub generously with Tabasco sauce and add to the buttermilk; turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken from the marinade and grill over moderate heat, turning often, until the skin is browned and charred in spots and the meat is cooked through, about 30 minutes.
  3. In a shallow dish, toss the cornflakes with the parsley and season with salt and pepper. Brush the chicken with the butter. Using tongs, roll the chicken in the cornflake mixture. Transfer to a platter and serve, passing Tabasco sauce at the table.
WINE A fruity, low-oak Pinot Noir, such as the 2006 Mary Elke. Or, a hoppy, citrusy India pale ale: Alpine Beer Company Pure Hoppiness.

Recipe by Kristin Donnelly
From Pairing of the Day: June 2008, Beer vs. Wine
This recipe originally appeared in June, 2008.