Ingredients

5 SERVINGS

• 3 lb. chicken, wings or legs with skin

• 1 c. buttermilk

• 3 Tbsp. Tri-Star Scorpanero

• 1 c. all-purpose flour 

• 3 c. corn flakes

• 1 Tbsp. salt

• 1 tsp. black pepper

• 1/2 stick salted butter, melted

Directions

1. Place chicken breast in bag. In a bowl whisk together the buttermilk and Tri-Star Scorpanero. Pour over chicken breast. Refrigerate and marinate for at least 1 hour.

2. Preheat oven to 350ºF.

3. In a food processor, blend flour, corn flakes, salt, and black pepper about 10 seconds, or until corn flakes are broken up.

4. Pour flour mixture into a shallow bowl, and coat all sides of the marinated chicken.

5. Line a baking sheet with foil, and place a wire rack on top. Spray the rack with oil and place chicken on top. Bake for about 1 hour, or until internal temperature reaches 165ºF.

6. Once the chicken is cooked through, remove from oven and brush well with melted butter. Place back in the oven and broil on low another 2-3 minutes to crisp the skin. Place the chicken back in the oven and broil on low another 3-5 minutes, until the skin is golden brown.

7. Serve immediately, and with a side of Tri-Star Scorpanero if you’re lookin’ for trouble.