| 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
- Serving suggestion: Easy Greens, recipe follows
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.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
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
Tried it twice thinking I did it wrong the first time. Not my favorite
This is a game changer for those who don’t like baked chicken because it’s not crunchy. Also never thought to use corn flakes instead of bread crumbs.
This was a good base recipe. The chicken came out juice and crispy but lacked flavor. Following another reviewers suggestion, I soaked the chicken in the buttermilk with hot sauce for a few hours. After patting dry, I seasoned the chicken with salt and pepper then dredged in the flour seasoned with smoked paprika, garlic powder, onion powder, and cayenne. I also seasoned the cornflakes with paprika and garlic powder. It still wasn’t enough to add flavor. Will try again but season the chicken before dredging in seasoned flour.
Excellent flavor and crunch! A crowd pleaser and a definite do over!
I like the addition of sage to this recipe. The crunch brought in by the cornflakes could definitely help in imitating a fried cooking method. This seems like a great recipe when craving fried chicken but want to opt for something healthier.
I think it is a great recipe since chicken is something that I like to eat too much because of how healthy it is and notice how the textures change when the chicken comes out of the oil, it is crispy and rich, nothing the same as before putting it to fry.
I remember the first time I had oven fried chicken I never tried making it myself so this would be next on my list
We didn’t care for this one at all. The method worked well but I would substitute different seasoning and use skinless chicken.
I substituted plain yogurt for the buttermilk.
First flour, then yogurt it stuck well on the chicken. Then Panko and used all the herbs in the recipe. It was good. Nice crust, oh and I used the air fryer I will do this again
But corn flakes versus Panko doesn’t sound good to me
Thank you for the ideas
First flour, then yogurt it stuck well on the chicken. Then Panko and used all the herbs in the recipe. It was good. Nice crust, oh and I used the air fryer I will do this again
But corn flakes versus Panko doesn’t sound good to me
Thank you for the ideas
This was delicious! I didn’t have buttermilk on hand and used regular milk (2%) instead. I have no idea what difference it made, but I will make this recipe again! The chicken was crispy on the outside and moist on the inside. We loved it!