I have made this recipe countless times for friends, guests, kids, adults, family and strangers… And while everyone raves about it, no one can ever guess the mystery ingredient. Well, call me crazy, I’ve finally decided to reveal this closest-kept chicken secret:
Yes, cornflakes. They make the crispiest, crunchiest, most beautiful golden crust that transforms this oven roasted chicken into an almost-legitimate rival to its lard-fried cousin. Almost. I’m not even going to pretend that anything cooked in your oven can be better than when it is fried in pork fat. BUT, it can come close.
Fake-Fried Chicken, Breaded with Cornflakes
- 4 bone-in, skinless chicken drumsticks
- 4 bone-in, skinless chicken thighs
- Salt and pepper
- 1 tsp paprika
- 1/2 teaspoon cayenne pepper, (optional)
- 1/2 teaspoon garlic powder
- 1 egg
- 2 cups (130 g) crushed cornflakes
- 1 tablespoon olive oil
Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
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.
Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.
My mom used to make this for my kids when they were little ( now 27 and 30). She used milk instead of egg. Thanks for the memory!