Level: | Easy |
Total: | 1 hr 10 min |
Prep: | 20 min |
Cook: | 50 min |
Yield: | 4 to 6 servings |
Ingredients
- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- 2 tablespoons dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
Instructions
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
Nutrition Facts
Calories | 520 |
Total Fat | 22 grams |
Saturated Fat | 6 grams |
Cholesterol | 136 milligrams |
Sodium | 1040 milligrams |
Carbohydrates | 41 grams |
Dietary Fiber | 1.5 grams |
Protein | 40 grams |
Reviews
baking chicken straight on the oven grillwork (w/ a drip-pan underneath no-duh)
is called commando-chicken.
i think the recipe writer meant that we should put a little rack within a pan or cookie sheet.
this turned out wonderfully with no crust coming off.
a lot of work, i thought, compared to rotisserie-ing a whole chicken on a gas grill.
Did you really use sweetened cornflakes, and think it wouldn’t come out tasting sweet? And the recipe clearly states cornflakes, not sweetened cornflakes.
Please tell me you did not use your oven rack to cook the chicken on! We used our broiler pan, and it came out great. Maybe a little too crispy for our tastes. Next time, we’ll start it skin side down and turn it over half way thru the baking time. Soak the broiler pan in water for a little while before trying to wash it, and clean up is a breeze! Really, you DIDN’T cook the chicken directly on your oven rack, right??
We’ll also add more of some seasonings, and less of others, but that’s an individual tastes thing, everyone should do that.
We think it’s a great recipe, and thank you, Cat Cora, for sharing it with us!
It lacks flavor. It is a dry, tasteless coating on top of moist but flavorless chicken.
I will stick with a tried and true winner – Bisquick oven fried chicken.
Too bad I wasted my time and chicken on this horrible recipe. Don’t waste your time folks.