Ingredients: |
Ingredients: 2 c. well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 T. hot sauce, such as Tabasco
1 T. kosher salt
2 tsp. finely ground black pepper
1/2 tsp. paprika
1/2 tsp. cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 c. Kellogg’s corn flake crumbs
4 T. unsalted butter (1/2 stick), melted
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Directions: |
Directions:Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside.
Place corn flake crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
Bake until golden and crispy and internal temperature is 160°F, about 35 minutes. |
Personal
Notes: |
Personal
Notes: This recipe is a foodie version of our childhood classic. Nothing beats cornflakes chicken for satisfying, easy to do comfort food. I even do cornflakes chicken tenders with sliced up chicken breast and mix sesame seeds, oregano, Mexican spices or whatever I have on hand to make ethnic conflakes chix. It's greatness on a plate. Must be served with frozen bake 'em French fries.
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