Extra Crispy Baked Chicken

By Stina

I LOVE fried extra crispy chicken but not all the fat. This recipe meets both of needs and I couldn't tell the difference. YUM YUM! Great to try with thighs, legs, breasts, and even as nuggets.

Ingredients

• 8 skinless chicken thighs
• 2 1/2 cups corn flakes
• 1/4 cup panko
• 1 cup fat-free buttermilk (or low-fat)
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

Directions:

1 Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability).

2 Preheat oven to 350.

3 In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs.

4 Transfer ingredients to a shallow dish and combine with panko. Mix.

5 Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack.

6 Repeat with other chicken. When finished discard buttermilk and any left over crumb misture.

7 Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.