Cornflake Chicken
Cornflake chicken coated in cornflake crumbs for crunchy, juicy chicken perfection without deep-frying. Loads of flavor with less work and less fat!
Servings: 8 Servings
Calories: 366kcal
Ingredients
- 2 pounds (about 8 pieces) chicken drumsticks
For the Buttermilk Marinade
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
For the Cornflake Coating
- 2 cups cornflakes, crushed
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Holding the chicken with drum part side up, pull the skin down towards bone to completely remove. Discard skin.
- In a wide, shallow dish, combine buttermilk marinade ingredients: buttermilk, hot sauce, salt, sugar, and pepper.
- Add chicken and massage to coat. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Line a baking sheet with foil. Set aside.
- In a large bowl, combine cornflake coating ingredients: cornflakes, fresh parsley, salt, cayenne pepper, garlic powder, and pepper. Toss to combine. Add olive oil and toss together until cornflakes are moistened.
- Let chicken stand at room temperature for about 30 minutes. Drain from marinade and immediately dredge in cornflake mixture, patting down crumbs to fully coat.
- Arrange in a single layer on prepared baking sheet and bake in a 375 F oven for about 35 to 40 minutes or until golden on the outside and thermometer inserted into thickest part reads 165 F. Remove from pan and serve hot.
Nutrition
Calories: 366kcal | Carbohydrates: 50g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 805mg | Potassium: 289mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 17.3mg | Calcium: 20mg | Iron: 17.8mg