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crispy oven-fried chicken
Cornflakes for dinner?! Absolutely—when they’re part of the crunchy coating that surrounds tender, juicy chicken.
Prepare Ingredients
Gather Cooking Equipment
In large bowl, whisk together buttermilk, mustard, salt, pepper, and garlic powder.
Use paper towel to grasp skin on one piece of chicken, then pull off and discard skin. Repeat with remaining pieces of chicken. Add chicken to buttermilk mixture and turn to coat well. Wash your hands. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
Use paper towel to grasp slippery skin. You can use kitchen shears to trim any stubborn bits of skin on drumsticks.
Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.
Place cornflakes in large zipper-lock bag. Add poultry seasoning and paprika. Seal bag and shake to combine. Use rolling pin to crush cornflakes into small pieces. Pour cornflake mixture into second large bowl.
Press rolling pin back and forth over zipper-lock bag until cornflakes are broken into small pieces.
Remove one piece of chicken from buttermilk mixture, add to bowl with cornflake mixture, and toss to coat. Use your hands to gently press crumbs onto all sides of chicken. Place chicken on greased rack in baking sheet. Repeat with remaining pieces of chicken. Wash your hands.
Turn chicken pieces in crumbs to coat. Use your hands to gently press crumbs onto chicken so they stick.
