Add a crunchy twist to your usual weeknight chicken dinner. Combine just a few simple ingredients and spices to make an easy coating for oven-baked chicken. You can make this chicken coating in large quantities and store it in an airtight container for up to six months. Use the crispy mixture to coat whole chicken breasts or drumsticks, or cut breasts into small tenders to make chicken fingers for kids.
Things You'll Need
- 1 cup cornflakes cereal
- 1 tsp. salt
- 1 tsp. pepper
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1 cup buttermilk
- 1 1/2 lbs. chicken pieces
Place the cornflakes into a gallon-sized zipper-top plastic bag. Crush with your hands or by rolling a can or rolling pin over the bag. Continue crushing until the cornflakes resemble breadcrumbs.
Add the salt, pepper, onion powder, garlic powder, cayenne pepper and paprika to the cornflakes. Shake the bag until all ingredients are well mixed.
Rinse the chicken and pat dry. Dip each chicken piece into a bowl filled with buttermilk. Shake the chicken, one piece at a time, in the bag with the cornflake mixture.
Place the coated chicken on a greased baking sheet. Bake in a preheated 350-degree oven until the juices run clear and the coating is crisp and brown. Chicken breasts and drumsticks should bake for about 30 to 35 minutes, while breast tenders will take about 15 to 20 minutes before they're fully cooked.
Tips & Warnings
- If you don't have buttermilk, add 1 tbsp. lemon juice to 1 cup milk and let stand for 5 to 10 minutes.
- If you wish, you can coat your chicken in a spice mixture and then bake, eliminating the crunchy outer shell.
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