CRISPY OVEN FRIED CORN FLAKES CHICKEN
INGREDIENTS
2 1/2 lbs chicken legs and thighs, bone in, skin removed (about 8 pieces)
1 cup flour
1 tbsp cornstarch
1 1/4 cup ginger ale or seltzer
3/4 tsp garlic powder
4-5 cups cornflakes
Nonstick cooking oil spray
Salt and pepper
1 1/2 tbsp Busha Browne's Pukka Hot Pepper Sauce (may increase portion to your liking)
2 mixing bowls, baking sheet
(2-3 eggs may be used instead of the ginger ale)
DIRECTIONS
- Preheat oven to 400 degrees F. Pour the cornflakes into a plastic zipper bag. Use a mallet or the back of a large metal spoon to pound and crush the cornflakes into smaller pieces.
- In a medium mixing bowl whisk together the seltzer or ginger ale, flour, cornstarch, 1 tsp salt, garlic powder, Busha Browne's Pukka Hot Pepper Sauce till smooth. The batter will bubble at first, then settle.
- Pour the crushed cornflakes into another bowl. Keep an empty plate handy for the chicken.
- Working one piece at a time, dip the chicken into the batter. When you pull the chicken out of the batter, let any excess batter drip back into the bowl.
- Gently roll in crushed cornflakes to coat. Place the cornflake coated chicken onto the empty plate. Repeat for remaining chicken pieces.
- Spray a baking sheet generously with nonstick cooking oil spray. Place chicken pieces onto the sheet, evenly spaced. Spray the tops of the chicken pieces with a light, even layer of cooking oil spray.
- Place chicken into the middle rack of the oven (not the top!) and bake for 45-55 minutes till golden brown, crispy and cooked through.
- Sprinkle chicken with salt and pepper to taste. Serve hot directly from the oven; like any fried or "unfried" chicken, the coating will lose its crispness over time.
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