Crispy Baked "Fried" Chicken

Crispy Baked "Fried" Chicken
Crispy Baked "Fried" Chicken

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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