Cornflake-Crusted Baked Chicken

Name: Cornflake-Crusted Baked Chicken
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 tsp. garlic powder; 2 1/2 c. buttermilk, divided; 1 tsp. celery seed, divided; 1/2 tsp. cayenne pepper, plus a pinch, divided; Kosher salt and freshly ground black pepper; 4 small chicken drumsticks, skin removed; 4 small bone-in chicken thighs, skin removed; 1 c. all-purpose flour; 4 c. cornflakes cereal, crushed; Sliced dill pickles, for serving

Cornflakes make for such a satisfying crunch.

By Kate Merker and Taylor MurrayPublished: Jan 6, 2020

4.3

3 Ratings

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BRIAN WOODCOCK

Yields:

4 serving(s)

Total Time:

1 hr 30 mins

The Southern staple's extra-crispy crust comes courtesy of crushed cornflakes rather than a dip in the deep fryer.

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Ingredients

1 tsp. garlic powder
2 1/2 cups buttermilk, divided
1 tsp. celery seed, divided
1/2 tsp. cayenne pepper, plus a pinch, divided
Kosher salt and freshly ground black pepper
4 small chicken drumsticks, skin removed
4 small bone-in chicken thighs, skin removed
1 cup all-purpose flour
4 cups cornflakes cereal, crushed
Sliced dill pickles, for serving

Directions

1. Step 1Preheat oven to 425°F. Combine garlic powder, 1 1/2 cups buttermilk, and 1/2 teaspoon each celery seed, cayenne, and salt in a bowl. Add chicken and marinate in refrigerator for 30 minutes.
2. Step 2Fit a rack over a large rimmed baking sheet lined with heavy-duty foil. Combine flour, pinch of cayenne, and remaining 1/2 teaspoon celery seed in a bowl. Season with salt and pepper. Place remaining 1 cup buttermilk in a second bowl; season with salt and pepper. Place cornflakes in a third bowl.
3. Step 3Remove chicken from marinade, letting excess drip off; discard marinade. Coat chicken with flour mixture, dip in buttermilk, then coat with cornflakes, pressing gently to help adhere. Arrange chicken on prepared baking sheet. Bake until cooked through, 25 to 27 minutes. Serve with pickles alongside.