Note: Because the skin has been removed from the chicken, the breading is very delicate and can slide off fairly easy. Be extremely careful when turning the chicken as you prepare this recipe, and also when removing to a serving platter so that the crust stays attached. Your diligence will be rewarded!
For the Brine
- 1 quart water
- ¼ cup salt
- ¼ cup sugar
- 1 sprig fresh rosemary
- 2 cups vegetable broth
- 1 bay leaf
- 6 juniper berries (optional)
- 2 peppercorns
- 1 star anise
- 1 quart ice
- 2 pounds bone-in chicken parts, skin removed
- ½ cup fat free buttermilk
- ¾ cup corn flakes crushed
- 1 tablespoon minced fresh rosemary
- 5 tablespoons flour
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 teaspoons canola oil
- Place all brine ingredients except ice in a medium pan and bring to a boil. Lower to a medium boil and cook five minutes. Remove from heat and add ice and stir.
- While brine is cooling, skin chicken pieces and discard skin. If brine is at room temperature, place chicken pieces and brine together in container or zip lock bag and brine overnight in the refrigerator (at least 12 hours).
- Remove chicken from brine and discard brine. Place chicken in buttermilk and let sit at room temperature for one hour.
- Preheat oven to 400 degrees and spray a baking sheet with non-stick spray.
- Mix crushed corn flakes, rosemary, flour, salt and pepper and pour into a pie plate or bowl. Remove chicken from buttermilk and dredge in cornflake mixture, coating completely.
- Place chicken pieces on prepared pan and drizzle canola oil over pieces.
- Bake for 30 minutes, turn chicken and bake for another 15-20 minutes until done.