Cornflake-crusted Baked Chicken
Over a year ago
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Ingredients
- 4 Chicken Thighs
- 4 Chicken Legs
- Sea Salt and Black Pepper
- 1 Large Egg
- 2 Cups Cornflakes
- 1 Tbsp Olive Oil
- ½ tsp cayenne pepper
- ¼ tsp Onion Powder (Optional)
- ¼ tsp Celery Salt (Optional)
- ¼ tsp Paprika (Optional)
- ¼ tsp Garlic powder (optional)
Accompaniment
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Description
7 Seasons Recipe I grew up with
Method
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1
1. Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
2. In a small bowl, whisk egg with 1 tablespoon water.
3. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt. (Celery Salt, Onion Powder, Paprika, Garlic Powder - optional - to taste)
4. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
5. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.
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