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Cooking question-soggy chicken coating?

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I'm learning how to cook (can you guess???), and I made oven-fried chicken using buttermilk and cornflakes as the coating. The coating was yuck, soggy, and the chicken was a touch dry. I suspect the chicken was dry because I took the skin off, but it's not healthy to leave it on. My whole family ate it solemnly without complaint, but it really wasn't very good. What do I need to do to bake moist chicken with crunchy topping?


Thanks in advance for any suggestions!



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I would change the breading to something else egg/milk or thin the buttermilk. Also you might want to try to vary the oven temp and time. Cooking at a higher heat for less time might keep the chicken moister and make the coating more crunchy. You could also vary the cornflakes with breadcrumbs, but I really don't think the cornflakes are the problem.


I would look for recipes on baked chicken and see if you can find some other ideas.

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