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Cornflakes in the coating means "fried" chicken turns extra-crisp—and stays that way for hours after cooking. Serve  with Buttermilk Oat Waffles for an extra-fun chicken dinner.

Martha Stewart Living, May 2015

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Recipe Summary test

prep:
25 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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  • Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight.

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  • Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl; stir in flour, remaining 2 teaspoons salt, and oil.

  • Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off. Working with a few pieces at a time, dip in eggs, then coat with cornflake mixture, patting to adhere. Place chicken on rack. Drizzle tops with more oil.

  • Bake chicken, rotating sheet once, until golden brown and cooked through, about 35 minutes (if browning too quickly, tent with foil). Serve warm or at room temperature.

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