Dry spell - Update

Well, we are messing around with the house again so there hasn't been much cooking. So, to hold you over until I cook something, I'm posting the chicken recipe made with the roasted veggies. My cousin and her fiance made this for us.

Buttermilk Chicken with Crispy Cornflakes
I think it's from Food and Wine
1 quart buttermilk
3 garlic cloves, smashed
Kosher salt
4 whole 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

• In a large bowl, combine the buttermilk, garlic and 2 tablespoons of salt.
• With a sharp knife, make shallow, 1-inch-long slashes in the chicken.
• Rub generously with Tabasco sauce and add to the buttermilk; turn to coat.
• Cover and refrigerate overnight.
• Light a grill. Remove the chicken from the marinade and grill over moderate heat, turning often, until the skin is browned and charred in spots and the meat is cooked through, about 30 minutes.
• In a shallow dish, toss the cornflakes with the parsley and season with salt and pepper.
• Brush the chicken with the butter.
• Using tongs, roll the chicken in the cornflake mixture.
• Transfer to a platter and serve, passing Tabasco sauce at the table.

Try it man!