| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- Cooking spray
- 2 to 3 shakes hot sauce, such as Tabasco, optional
- 1 cup buttermilk, well shaken
- 4 cups cornflake crumbs
- 8 assorted chicken pieces, skin on
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
- Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
- Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.
Nutrition Facts
| Calories | 392 |
| Total Fat | 21 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 139 milligrams |
| Sodium | 442 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 32 grams |
| Sugar | 3 grams |
Reviews
Yogurt works better for moistness. Ellie Krieger has a better recipe where you can use all cornflakes and it’s moist and tasty, not bland like this one. Her recipe states to use half saltines but I used all cornflakes. It was still crispy the next day!
It was okay. I was trying desperately to get away from frying Chicken and so I wanted to try this recipe.
I liked the hint of hotness in the chicken with the Hot sauce, but I made it with chicken tenders and cooked them at 400° for 20 minutes on a Baking rack and then turned off the heat while I was making potato pancakes and left them in the oven. The chicken tenders were dry and the crust was soft, really disapointing!
I will probably go back to trying again.
I liked the hint of hotness in the chicken with the Hot sauce, but I made it with chicken tenders and cooked them at 400° for 20 minutes on a Baking rack and then turned off the heat while I was making potato pancakes and left them in the oven. The chicken tenders were dry and the crust was soft, really disapointing!
I will probably go back to trying again.
I read the reviews before making this so I seasoned the corned flakes with garlic powder, onion powder and season salt. I still found that the breading was very bland… and barely any of it stuck to the chicken. My baking pan had most of the breading on it after I put the chicken on each plate. They made this look so crispy and perfect on the show. I found mine to be a gooey mess. I will say though that when you manage to bite into the chicken with the breading, it does give you the texture of fried chicken. The chicken was juicy and overall satisfying but I’m not sure I’d make this again. Lacking flavor.
No garlic no onion no oregano no paprika.. no taste.
Love this recipe! My go to when I’m not sure what to make for dinner. Lots of tabasco in the buttermilk, and then again once the chicken is done.
What could I substitute in place of dairy for this recipe?
Made this tonight, and loved it! I left the skin on, and used chicken thighs, but will probably leave the skin off the next time. I did not give it 5 stars because the cornflake crumbs did not all stick to the chicken. Made this with her blue cheese coleslaw. Will definitely make again.
Love! The cornflakes add a little bit of sweetness and good crunch. I used lotssss of Franks Red Hot in the buttermilk… it’s our fav! The flavor is good, but obviously very basic on it’s own, and allows for freedom to experiment if desired. Next time I may add some paprika, garlic powder, and onion powder to the buttermilk mixture to add more of a pop of flavor, but other than that, I won’t change a thing. I used half bone-in thighs, and half legs, and pulled off the skin to save on calories and fat. 60min was perfect in my oven, and I served with rice and sautéed spinach! Yummy! Definitely a filling, easy, weeknight meal that doesn’t leave you feeling too guilty. 😉 Thanks, Trisha!
While it does make a nice crispy crust, the chicken is crazy bland! I added lots of onion and garlic powder, Cajun seasoning and Parmesan cheese to the crushed cereal, but it still needed more. And while it’s not the fault of the recipe, one hour of baking didn’t leave the thighs near done. Nahhhh, not gonna try it again.
This chicken turned out just delicious and it went really well with Trisha’s Minty Greek salad! 🙂