Cornflake-Crusted Baked Chicken
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Martha Stewart Living, January 2005
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 4 bone-in, skinless chicken drumsticks
- 4 bone-in, skinless chicken thighs
- Coarse salt and freshly ground pepper
- 1 large egg
- 2 cups crushed cornflakes
- 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper, (optional)
Directions
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Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
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In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
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Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
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Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.
excellent and very easy Thank you.
I have been maing Corn Flake Chicken for years. Instead of using the salt, pepper and cayenne, I simply use a powdered ranch salad dressing envelope for a zingy flavor. I combine the mix directly with the crushed cornflakes, and then dip and bake as instructed above!
I thought it was a wonderful alternative to fried chicken!
Very easy to prepare. The cornflakes add a nice crunch and flavor. Did not use the cayenne as kids don't like things to spicy but it would be interesting to use.
Easy to make and great healthy substitute for fried chicken.