- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and a pair of wings)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- two tablespoons dijon mustard
- 1/4 teaspoon red pepper cayenne
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
Preheat the oven to 425 levels. Convey a rack inside a roasting pan or on the baking sheet.
Rinse the chicken in cold water pat dry. Inside a wide bowl or on the plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece with the flour therefore it is fully coated, tap from the bowl to get rid of excess flour and hang aside. Discard the flour.
Here comes the part kids like best: Crush the cornflakes by putting these questions big resealable plastic bag, carefully pressing the bag to push the air. Seal in the bag (with very little air inside as you possibly can) and go beyond the flakes having a moving pin. Open the bag and pour the crushed flakes right into a wide bowl or onto a plate.
Inside a large bowl (large enough to dredge the chicken pieces), mix the buttermilk, mustard, red pepper cayenne, paprika and sage. Give each floured chicken piece a great buttermilk bath after which roll within the cornflake crumbs.
Arrange the chicken pieces around the rack and put within the hot oven. Prepare for 15-20 minutes, lower heat to 375 levels and prepare for an additional 25 to half an hour, until cooked through and crispy. The juices should run obvious once the meat is pierced having a knife. Serve with Easy Vegetables .
Per serving: Calories 520 Fat 22 g (Sitting. 6 g Mono. 9 g Poly. 5 g) Cholesterol 136 mg Sodium 1,040 mg Carb 41 g Fiber 1.5 g Protein 40 g
Photograph by Disadvantage Poulos
Recipe thanks to Cat Cora for Food Network Magazine