Oven-Fried Cornflake Chicken

This recipe is an absolutely scrumptious testament to oven baked,as opposed to fried, chicken- it’s just as finger-lickin’ good and actually gave me energy to preserver with my school work as opposed to dragging me down with a grease-induced food coma. It was given to me by my boyfriend’s mother- thank you so much!
A tip based on two little mistakes that I made: for maximum crunch factor, don’t crush the cornflakes up too finely, leave em coarse and chunky; also, do yourself a favor and invest in a cooling rack. I myself have never owned a cooling rack- I’ve viewed them as an overly fussy, kitchen-cluttering contraption, and my cookies have tended to come out just splendidly without sitting on a cooling rack after they come out of the oven. So for this recipe, I attempted to substitute baking the chicken on a flat oven rack in lieu of a cooling rack, and to my dismay a ton of the cornflake coating on the bottom sides of the chicken fell right through onto a sheet pan in mid-roast. While this did not ultimately effect the overall delicious flavor, biting into a fully-coated, crunchy piece of oven-fried chicken is a satisfyingly subtle tactile pleasure. Henceforth, I am willing to give a cooling rack a go the next time a new recipe calls for one.
Als0- look here to see how I make my own breadcrumbs!
Oven-Fried Cornflake Chicken
Serves: 4-5
  • 2 cups buttermilk
  • 2 tbs Digjon mustard
  • 2¼ tsp salt
  • 1½ tsp garlic powder
  • 1½ tsp black pepepr
  • 2 tsp hot pepper sauce
  • 8 split bone-in chicken breasts (10 to 12 oz. each), skin removed and ribs trimmed- this is a pretty specific order, so ask your butcher to help you with this if need be!
  • 2½ cups crushed corn flakes (approximately one 18 oz. box of Kellogs)
  • ¾ cups fresh bread crumbs (check-out how to make your own!)
  • ½ tsp old bay seasoning
  • ½ tbs paprika
  • ⅛ tsp cayenne pepper
  • 2 tbs vegetable oil
  1. Whisk buttermilk, mustard, 2 tsp salt, 1 tsp garlic powder, 1 tsp black pepper, and hot sauce together ina large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.
  2. Adjust oven rack to upper-middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with tinfoil, set a wire cooling rack on top of the baking sheet, and coat the rack with nonstick cooking spray.
  3. Gently toss the corn flakes, bread crumbs, remaining ½ tsp garlic powder, remaining ½ tsp black pepper, remaining ½ tsp salt, old bay seasoning, paprika, and cayenne in a shallow dish until well combined. Drizzle oil over crumbs and toss until well coated. One piece at at time, remove the chicken from the marinade and dredge in the cornflake mixture, firmly pressing crumbs onto all sides of each piece of chicken, and immediately transfer onto the prepared rack.
  4. Bake in the oven for 35-50 minutes, until the chicken is deep golden brown and the juices run clear. Serve immediately.

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