BAKED THEN FRIED CHICKEN RECIPES

Steps:

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

Steps:

• Preheat the oven to 425°F.
• Season the chicken with 2 teaspoons of the Hidden Valley^® Original Ranch^® Seasoning, Salad Dressing & Recipe Mix Packet.
• Heat the oil in a large, ovenproof frying pan (preferably nonstick) over medium-high heat.
• Add the chicken and sauté until browned, about 5 minutes, then turn the chicken over and sauté for one minute. Add the chicken broth, butter and remaining seasoning mix, and bring to a boil, stirring gently to combine.
• Transfer the whole pan to the oven and roast until the chicken is cooked through, about 15 minutes. Baste twice throughout cooking with the seasoned broth.
• Serve warm with any remaining sauce on the side.