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Cornflake-Crusted Baked Chicken

Cornflake-Crusted Baked Chicken

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.

Martha Stewart Living, January 2005 http://www.marthastewart.com/132183/cornflake-crusted-baked-chicken
3.271185
Rated
65.4237100(60)60
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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

  1. Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
  2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
  3. 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.
  4. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

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