Another Cornflake Chicken Recipe

Our Supper Club had another meeting--this time featuring picnic foods. I decided to try another version of cornflake chicken--I found this recipe on Epicurious and modified it a little. This was very crispy but still lacked enough flavor. I'm still in search of the perfect cornflake chicken recipe.

Buttermilk Cornflake Chicken

2 cups buttermilk
16 chicken legs
4 cups cornflakes

1 Tbs smoked paprika

2 ½ tsp garlic salt
1 tsp black pepper
½ cup grated Parmesan

Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and place a wire rack on top. Spray the wire rack.

Soak the chicken in the buttermilk for 30 minutes. Place the cornflakes in food processor and add paprika, salt, pepper and Parmesan. Pulse until medium crumble.

 

Shake excess buttermilk from chicken. Roll the chicken in the crumbs. Place the coated chicken pieces on the wire rack.

Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour.

 

 

 

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