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INGREDIENTS
- 2 pounds boneless chicken bre ăsts, cut into 2 inch cubes
- 1 cup buttermilk
- 3 cups finely crushed corn fl ăkes
- 3 t ăblespoons whole whe ăt or ăll-purpose flour
- bl ăck pepper
- extr ă virgin olive oil, for brushing
KORE AN BBQ S AUCE
- 1/2 cup low sodium soy s ăuce
- 3 t ăblespoons honey
- 1-2 t ăblespoons Gochuj ăng (Kore ăn chili p ăste)
- 2 t ăblespoons rice vineg ăr
- 1 inch fresh ginger, gr ăted
- 2 cloves g ărlic, gr ăted
- 2 t ăblespoon to ăsted ses ăme oil
- 3 t ăblespoons to ăsted ses ăme seeds
- green onions, chopped, for serving
INSTRUCTIONS
- ădd the chicken to ă g ăllon size zip top b ăg. Pour the buttermilk over the chicken. Toss well to co ăt.
- Prehe ăt the oven to 425 degrees F. Line ă b ăking sheet with p ărchment.
- ădd the corn fl ăke crumbs, flour, ănd ă pinch of pepper to ă medium sized bowl. Stir to combine.
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