65 minutes
A savory and crispy chicken dish where tender, juicy chicken is coated with a crunchy cornflake crust.
Cornflakes, crushed
cups
Eggs, beaten
each
Chicken Thighs And Drumsticks, mixed, small
each
to taste
Black Pepper, freshly ground
to taste
Unsalted Butter, melted
cups
1. Preheat Oven and Prepare Baking Dish
Preheat your oven to 375°F (190°C). Place ¾ cup (1½ sticks) of unsalted butter in a large ceramic baking dish and put it into the oven to melt.
2. Crush Cornflakes
Crush 6 cups of cornflakes into fine crumbs using a resealable plastic bag and a meat mallet or rolling pin.
3. Prepare Egg Mixture
In a shallow bowl, beat 2 large eggs until well combined.
4. Season Chicken
Season 8 small mixed chicken thighs and drumsticks generously with kosher salt and freshly ground black pepper.
5. Coat Chicken in Cornflakes
Dip each piece of seasoned chicken into the beaten eggs, then press into the crushed cornflakes to coat all sides evenly. Set aside on a plate.
6. Bake Chicken
Arrange the coated chicken pieces skin-side down in the baking dish with the melted butter. Bake for 25 minutes, then flip the chicken and bake for another 25 minutes or until the internal temperature reaches 165°F (74°C).
Marinate the chicken in buttermilk or seasoned yogurt with spices like paprika, garlic powder, onion powder, cayenne, and fresh herbs for added flavor.
Use a double-dredging method for an extra-crispy coating.
Crush cornflakes to a medium consistency for perfect adherence and crunch.
Use bone-in, skin-on pieces like thighs or drumsticks to boost flavor and moisture.
Bake chicken on a wire rack set over a baking sheet for an evenly crispy crust, or shallow-fry in a pan with neutral oil, maintaining a steady temperature.
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