Lunch at Léman - Chef Susy's Famous Crispy Baked Chicken

May 31, 2017

One of our Lower School student’s favorite dishes is Chef Susy’s famous Crispy Baked Chicken. We hope you’ll enjoy this healthy and delicious alternative to fried chicken at your summer picnics!


·  8 pieces of chicken (Can be one cut ie. All breast, or        combination of breast, legs, thighs and wings)
·  2 cups buttermilk, seasoned to taste with salt, pepper, and a few dashes Tabasco sauce or Sriracha.
·  1/2-cup all-purpose flour
·  4 eggs plus a splash of milk or water, whisked
·  3/4-cup panko breadcrumbs
·  1 1/2 cup Rice Crispies cereal
·  1 3/4 cup Corn Chex cereal
·  Salt, pepper, garlic, paprika, thyme to taste
·  1/4-cup canola or vegetable oil


1. Whisk together the buttermilk, salt, pepper, and hot sauce (according to your taste). Place your chicken pieces of choice in a container or plastic resealable bag with the buttermilk mixture. Let it sit in the fridge for at least 4 hours or overnight. You can also skip this marinating step for a dairy free chicken. 

2. Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Remove the chicken from the marinade, shaking off any excess.

3. Next comes the three step breading process.

· In a wide bowl or on a plate, season the flour with salt and pepper.  
· In another wide bowl add your egg and water mixture.
· Crush the cereals and panko breadcrumbs by placing them in a gallon size resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin or crush by hand. Your kids will love to help with this step! Pulsing this mixture in a food processer is also an option but be careful not to over process. The mixture should be coarse, not a fine powder. Add the spices to taste and the oil just to moisten the crumb mixture a bit. Pour the crushed cereal into a wide bowl or onto a plate.

5. Now that you have your three steps ready: seasoned flour, egg mixture and seasoned cereal mixture, you are ready to coat your chicken! Using one dry hand, going two pieces at a time, dredge the chicken through the flour so it's fully coated. Tap against the bowl to shake off excess flour. Next comes the egg coating, using the opposite hand. Allow excess egg to drip off before placing chicken into the cereal crumb mixture. Going back to the hand used for the flouring step, roll the chicken in the cereal crumbs, patting down the cereal for optimal coverage. Don’t worry if you mix up hands during this process. It is just helpful in terms of mess and also helps keep your dry and wet mixtures from developing large clumps. Repeat with remaining chicken.

6. Arrange the chicken pieces on the rack and place in the hot oven. If using breast only, the cooking time will be less, 15-20 minutes. If using bone in legs or thighs, after about 15-20 minutes on 425, lower the heat to 375 degrees and cook for another 15-20 minutes, or until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.


You can use this same breading technique on fish, chicken strips/tenders, or pork, even vegetables! Enjoy!

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