Preparation Time: 20 minutes + marinating time
Cook Time: 45 minutes
Cut: Bone-in chicken
2 cups (500 ml) buttermilk
1 Tbsp (15 ml) sweet paprika
2 tsp (10 ml) dry mustard
1/2 tsp (2.5 ml) poultry seasoning
8 chicken legs cut into thighs & drumsticks
1/4 cup (60 ml) butter, softened
1 cup (250 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) fresh ground pepper
In a large re-sealable plastic bag, mix together buttermilk, paprika, dry mustard and poultry seasoning. 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 20 minutes, until golden and the bottom is crisp. Flip chicken pieces over and reduce oven temperature to 375F. Bake chicken for about 20 minutes longer or until coating is crispy and a meat thermometer in the thickest part of the meat reads 165F (74C).
As seen on Great Tastes of Manitoba 2015