Our childhood was filled with simple food pleasures and baked chicken was one of the most magical. When we pressed our mom for the original recipe in an attempt to recapture some of that lost wonder she simply stated, “It’s chicken and cornflakes.” Duly noted. Here’s our take with a couple flavor additions to bring this comfort food standby into the 21st century. Use panko breadcrumbs for extra crunch that provides a fried chicken experience with half the guilt. Grab a spot on the picnic blanket and pass a napkin.
Equipment Needed: 2 Plates or Large Containers (for dredging the chicken), Mixing Bowl, Large Baking Pan, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Beaujolais, Bordeaux, Viognier, Chardonnay
Suggested Beer Pairing: Lager, Pilsner, Pale Ale
- 1 lb chicken drumsticks ($1.99/lb)
- 1 lb boneless chicken thighs (you can use either skin-on or skinless, whatever you prefer) ($1.99/lb)
- 3 C all-purpose flour ($1.89/2 lb)
- 1 small box of corn flakes ($2.99/7 oz box)
- 1/2 C panko breadcrumbs (we actually found chipotle seasoned)($2.99/12 oz)
- 4 eggs ($2.79/dozen)
- 1/4 C Frank’s Red Hot sauce ($2.89/12 oz)
- 1/2 C honey ($4.39/12 oz)
- 1 TBSP ground cinnamon ($3.59/3.5 oz jar)
- 1 TSP ground cayenne pepper ($3.50/2 oz jar)
- 1 TBSP ground chipotle powder (about $5/4 oz)
- Black Pepper
- Preheat the oven to 350° F.
- In one of your large mixing bowls pour in the panko breadcrumbs. Remove the cornflakes from the box but keep them in the sealed bag that they came in. Gently crush the cereal into smaller chunks (keeping it in the bag keeps the mess at a minimum) and mix them in with the breadcrumbs.
- Add the cinnamon and chipotle powder along with a couple healthy pinches of salt and pepper. Stir it all together and set it aside.
- In your other large container add the flour, cayenne pepper and another good pinch of salt and pepper. Stir things together with a fork so the seasonings are mixed evenly.
- Crack the eggs into your small mixing bowl, pour in a splash of water and whisk it up with a fork. Arrange your bowls in this order on your working surface: flour, eggs, cereal mix.
- Rinse the chicken off and trim any excess fat. Pat the pieces dry with a paper towel and prepare for dredging. Taking each piece individually coat them entirely in flour, dip them in egg, and coat them evenly in the cereal mix. Place each crispy-crusted piece in the baking pan and repeat until you’ve dredged all your chicken.
- Put the chicken in the oven for about 45 minutes then cut into a thigh to test the done-ness. If the juice runs clear you’re good to go. If it’s still got blood in it, pop it back in for another 10 minutes or so and re-check. Once it’s fully cooked let the chicken rest for at least 5 minutes before serving.
Hot Honey Preparation:
- In a small bowl or mug pour in the honey and pop it in the microwave for 20 seconds or until it’s extremely runny.
- Pour in the Frank’s Red Hot and stir until both are thoroughly incorporated. Use as a dip for individual bites of chicken or just douse the whole lot of it.