Crispy Baked 'Fried' Chicken

Total Time:
1 hr 10 min
20 min
50 min

4 to 6 servings

  • 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 4 cups cornflakes
  • 2/3 cup buttermilk
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon ground sage

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

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3.8 96
Humor me - close your eyes and imagine eating a bland piece of chicken coated with dry cornflakes on top. Yum. That's exactly what this tastes like. The absolute worst chicken preparation I have ever eaten in my entire life. item not reviewed by moderator and published
Very Crispy! A little too much spice for my kids. I loved it. I replaced the Dijon mustard with Honey Mustard, that way we didn't have to dip it in extra sauce. I would 1.5 x's the buttermilk part, there wasn't enough. item not reviewed by moderator and published
This recipe is terrible!! It has no flavor at all. Tastes like I put some chicken In a box of cornflakes and threw it in the oven. Hard to believe its from a chef! item not reviewed by moderator and published
Very easy and the kids loved it. Only suggestion I would make is to double the buttermilk mixture. If you are using larger chicken pieces you could run low. Great taste. item not reviewed by moderator and published
I tried this recipe with my sister as a judge and it came out very nice! they came out as pictured, and they were crunchy and juicy and delicious. we paired with a honey mustard sauce and it was very easy to make! will make again item not reviewed by moderator and published
Family really enjoyed this dish. I modified the recipe slightly, because I normally do. I soaked the chicken in buttermilk overnight and added tabasco to it to give it a nice kick. I used that same tabasco buttermilk as part of the dredge, it all came together nicely. item not reviewed by moderator and published
I followed the recipe but my chicken was very bland and the taste of cornflakes was very overpowering. Don't think I'll be making this again kids joked said it was like eating breakfast! item not reviewed by moderator and published
Really liked it! I buy the Amish / Kosher chicken which I thinks makes a huge difference. Super tender and moist. I followed the recipe except for the sage - didn't have any - and I put hot sauce right in with the buttermilk instead of cayenne. Yummy! item not reviewed by moderator and published
I really wanted to love this recipe, mainly because I was going to use up so many corn flakes. Unfortunately, my husband thought it was too bland, so that's it. item not reviewed by moderator and published
This recipe was so disappointing. I followed the directions exactly including the baking rack. It just tasted odd. The chicken was horribly dried out even though I took it out at the recommended time and temp was at 165. We all took the coating off and dunked the chicken in BBQ sauce just to get it down. I will be sticking to my tried and true Betty Crocker recipe. item not reviewed by moderator and published
Use The Recipe On The Back Of The Box Of CornFlakes. Add some of your seasons. I have been making this recipe sense the late 1960`s with my own Seasons and !!! Good Luck, auntbea (From Maryland) item not reviewed by moderator and published
The issue I have is never put seasoning in the flour. It's just a waste as it never seems to adhere to the meat. I always season the meat directly before dredging. Auntbea09 is right about the corn flake recipe on the box. Just tweek the seasoning how you like it and it always comes out great. item not reviewed by moderator and published

This recipe is featured in:

Comfort Foods, Lightened Up