2 cups buttermilk
2 bay leaves
1 Tbsp sweet paprika
2 tsp dry mustard
1 tsp celery seeds
1/2 tsp poultry seasoning
2 tsp hot pepper sauce
8 chicken legs cut into thighs & drumsticks
1 Tbsp butter, softened
1 cup all-purpose flour
1 cup cornmeal
1 tsp salt
½ tsp fresh ground pepper
In a large re-sealable plastic bag, mix together buttermilk, bay leaves, paprika, dry mustard, celery seeds, poultry seasoning and hot sauce. Add chicken, squeeze the air out of the bag and seal it. Store in fridge for at least 6 hours or for up to 24 hours, turning bag occasionally.
Preheat oven to 425F. Spread butter over a large rimmed baking sheet.
Combine flour, cornmeal, salt and pepper in a shallow dish.
Lift each piece of chicken from marinade, letting excess drip off (do not shake). Dip in flour mixture, turning to coat evenly and pressing to help coating stick. Place chicken meaty side down on buttered baking sheet. Discard excess marinade and flour mixture.
Bake for 15 minutes, until golden and the bottom is crisp. Flip chicken pieces over and reduce oven temperature to 375F. Bake chicken for about 15-20 minutes longer or until coating is crispy and a meat thermometer in the thickest part of the meat reads 170 F.
As seen on Great Tastes of Manitoba 2015