Prep Time 10 minutes Cook Time 50 minutes
by Cat Cora
What you'll need
- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
- 4 cups cornflakes, crushed
- 1/2 cup all-purpose flour
- 2/3 cup buttermilk
- 2 tablespoons dijon mustard
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Notes:
Serves 4 - 6
How to make it
- Preheat the oven to 425° F. Spray a baking sheet liberally with non-stick cooking spray.
- Rinse the chicken in cold water; pat dry.
- In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the baking sheet and place in the hot oven. Cook for 15 to 20 minutes. Then lower the heat to 375° F and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.
