Buttermilk Chicken with Crispy Cornflakes
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Pairing NoteSam Calagione liked how a hoppy, citrusy India pale ale counterbalanced the sweetness of the chicken, which had been marinated overnight, then grilled, brushed with butter and rolled in crispy cornflakes. Here, he chose Alpine Beer Company’s Pure Hoppiness from California. Marnie Old preferred the silky fruit of Pinot Noir with the buttery meat, specifically a not-too-oaky 2006 Mary Elke Pinot Noir.
Photo: © Tina Rupp
Ingredients
1 quart buttermilk
3 cloves garlic, smashed
Kosher salt
4 wholes chicken legs, separated into drumsticks and thighs
Tabasco sauce
1 1/2 cups cornflakes, coarsely crushed
1/4 cup chopped parsley
Freshly ground pepper
3 tablespoons unsalted butter, melted
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