1 pint buttermilk 3 garlic cloves, crushed Kosher salt 1 whole chicken, cut into 8 pieces; washed, trimmed and patted dry Pickapepper sauce* 3 Tablespoons unsalted butter, melted 1 cup gf cornflakes, crushed by placing in a sealable plastic bag and rolling with a rolling pin 1/4 cup fresh chopped parsley Fresh ground pepper
In a sealable plastic bag, combine buttermilk, garlic and 2 Tablespoons salt. Cut shallow slits in chicken pieces and rub each one with Pickapepper sauce; then place chicken in the bag. Refrigerate over night. Add chopped parsley and about 1 teaspoon salt and 1/2 teaspoon pepper to the bag of crushed cornflakes and toss to blend. Pour cornflake mixture onto a dinner plate. Grill chicken over medium hot coals or flame for 10 minutes. Turn chicken and grill for another 10 minutes. Turn again and grill a final 10 minutes or until chicken is done. Brush grilled chicken with melted butter and roll each piece in the cornflake mixture. Serve immediately.
Pickappeper sauce is a Jamaican sauce made from mangos, onion, peppers and raisins. It is widely available at grocery stores. You can substitute any spicy sauce.