Crispy BAKED ‘fried’ chicken WINGS

By lisaS

Ingredients

• Ingredients:
• 24 WINGS
• 1 cup all-purpose flour
• salt, pepper and Garlic powder
• 5 cups cornflakes (season a little spices after you crush corn flakes, salt, pepper, garlic powder)
• 1 cup buttermilk
• 4 tablespoons Dijon mustard
• 1/2 teaspoon cayenne pepper (can add more)
• 3 teaspoons paprika

Preparation

Step 1

Preheat the oven to 425. Place a rack in a roasting pan or on a cookie sheet.
In a wide bowl or on a plate, season the flour with salt and pepper and garlic powder. 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.
Crush the cornflakes. 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. 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.