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Chef Cooking Tips

Oven “Fried” Corn Flake Crumbed Chicken

December 17, 2020

Patty James

Serves 4

2 cups well-shaken buttermilk

4 large garlic cloves, peeled and lightly crushed

3 tablespoons hot sauce, such as sriracha or to taste

1 tablespoon kosher salt plus more as desired

2 teaspoons finely ground black pepper plus more as desired

1/2 teaspoon smoked paprika, optional 

1/4 teaspoon cayenne pepper

4 skinless, bone in chicken thighs 

4 skinless, bone in chicken drumsticks

1 1/4 cups cron flakes, crushed

4 tablespoons unsalted butter (1/2 stick), melted

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir to combine. 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 overnight, turning once or twice.

Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a rimmed baking sheet and set aside.

Place crushed corn flakes 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 flakes, turning to coat completely and gently 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 45 minutes.