Crispy Baked "Fried" Chicken
- 8 chicken pieces (2 breasts, 2 thighs, 2 legs & 2 wings)
- 1/2 cup all purpose flour
- Kosher salt & freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- 2 Tbsp dijon mustard
- 1/2 tsp cayenne pepper
- 1-1/2 tsp paprika
- 3/4 tsp ground sage
Preparation time 20mins
Cooking time 25mins
Preheat 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 & 1/4 tsp pepper. Dredge each chicken piece through the flour so it fully coated, tap against the bowl to shake off excess flour & set aside. Discard the flour.
Crush the cornflakes by placing them in a resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag & run over the flakes with a rolling pin. Open the bag & pour the crushed flakes into a wide bowl or onto a plate.
In a large bowl, mix the buttermilk, mustard, cayenne pepper, paprika & sage. Give each floured chicken piece a good buttermilk bath & then roll in the cornflake crumbs.
Arrange the chicken pieces on the rack & place in hot oven. Cook 15-20 minutes, lower heat to 375 degrees & cook 25-30 minutes, until cooked & crispy.