Cornflake-Crusted Oven Chicken

Name: Cornflake-Crusted Oven Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces bone-in, skinless chicken thighs; 2 cups buttermilk; 2 cloves garlic cloves, finely grated; 2 teaspoons kosher salt; 1 teaspoon smoked paprika; 1 tablespoon hot sauce; 5 cups cornflakes; 1 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon ground black pepper; 0.25 teaspoon cayenne pepper; 2 eggs large eggs; 3 tablespoons unsalted butter, melted; 2 tablespoons vegetable oil

Tender, juicy chicken is marinated in tangy buttermilk, coated in seasoned crushed cornflakes, and baked until deeply golden and wonderfully crisp. This easy Southern-style family dinner delivers the…

Ingredients

8 pieces bone-in, skinless chicken thighs
2 cups buttermilk
2 cloves garlic cloves, finely grated
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 tablespoon hot sauce
5 cups cornflakes
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon ground black pepper
0.25 teaspoon cayenne pepper
2 eggs large eggs
3 tablespoons unsalted butter, melted
2 tablespoons vegetable oil

Instructions

Place the chicken thighs in a large bowl. Add the buttermilk, grated garlic, 1 teaspoon of the kosher salt, smoked paprika, and hot sauce. Toss to coat, cover, and refrigerate for at least 30 minutes or up to 12 hours.
Preheat the oven to 425°F (220°C). Set a wire rack over a large rimmed baking sheet and lightly grease the rack with cooking spray or a little oil.
Place the cornflakes in a large resealable bag and crush them into coarse crumbs. Transfer them to a shallow dish and stir in the flour, garlic powder, onion powder, sweet paprika, black pepper, cayenne, and the remaining 1 teaspoon kosher salt.
In a separate shallow dish, whisk the eggs. Remove the chicken from the buttermilk, allowing the excess to drip off, then dip each piece into the eggs and press firmly into the cornflake mixture until thoroughly coated.
Arrange the coated chicken pieces on the prepared rack, leaving space between them. Combine the melted butter and vegetable oil, then drizzle or lightly brush the mixture over the chicken coating.
Bake for 20 minutes, then carefully turn the chicken and bake for another 15 to 20 minutes, until the coating is crisp and the thickest part of each thigh reaches 165°F (74°C).
Rest the chicken for 5 minutes before serving. Serve hot with classic Southern sides such as coleslaw, mashed potatoes, biscuits, or collard greens.

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