| 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
ahahaha! –
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.
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.
This is really a great moist chicken, with a great super crispy crust. I took the sugesstion of another reader and soaked the chicken in buttermilk with all of the same spices for about an hour. Also, I mixed cornflake crumbs and panko bread crumbs to crust the chicken. This is really good! Will make again! We loved this!
For added flavor, I added 1 cup of Itialian Bread Crunbs to the crushed corn flakes.Absolutely great flavor.Reduced fat, quick and easy. Hard to find a recipet for good baked chicken with good flavor.Great Recipe..
The recipe clearly states how much buttermilk to use.
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!
Here’s my own “better” version. Instead of cornflakes, use crushed tortilla chips, crackers, etc. (just make sure it’s something that is naturally a bit saltier than cornflakes, which tend to have good crunch but are a bit too sweet). Also, make sure the chicken is seasoned REALLY well beforehand. Next, forget the flour. And the buttermilk. Simply beat an egg, then coat the chicken in egg, then in the crushed chips (press the chips in well to make sure the chicken is well coated). Then, place the chicken in a baking dish, melt a couple tablespoons of butter, and drizzle it over the top. This makes the chicken crispier, browner (and tastier). Bake at 385 degrees for about 45 min. Voila.. easy! Maybe it’s not as healthy as this recipe (because of the butter and chips), but it’s still healthier than real fried chicken, and a whole lot tastier. Give it a try!
This chicken looked great but it was actually, well, disgusting! My family eats just about anything but our dog is the only one who will eat more than a bite of it. And for that to happen, I have to take all of the disgusting coating off first.
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.
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.
I used chicken cutlet strips to make this, and was very surprised they didn’t dry out. the crust ws nice and crispy. doing it again, I would have spiced it up a lot more, chili powder, spicy mustard… but I would make it again!
This was an enjoyable dish I thought and fairly easy to prepare. Like another user said, it was a bit on the bland side, so I servied with some honey mustard/bbq dippin sauces on the side and that made it better! I would make again. A bit of advise: since you are cooking the chicken on the rack..make sure you put the rack more toward the bottom of the oven..otherwise it will cook way too fast/burn (I started to and had to adjust a few minutes into cooking). The oven racks a are a little bit of a pain for clean up too…so just know that you may spend some extra clean up time on this one too!!
I soaked the chicken in buttermilk about an hour before I put everything together. I also used Panko flakes instead of bread crumbs. The chicken turned out very moist but it was a little bland. I had to add some salt and pepper. Next time, I would add more cayenne pepper and perhaps Tabasco in the buttermilk mixture.
I made something similar to this, but I added to the flour a little of the McCormick grill mates seasoning…any flavor you’d like. And I did not use sweet corn flakes, I used plain/regular corn flakes (ex: not tony the tiger, the boring regular corn flakes). It was a HUGE hit with my boyfriend who usually dislikes anything breaded.