Justin Chapple's Cornflake Oven-Fried Chicken
"I adore what happens when those flakes come together with the nutty flavor of butter," says the author of the Just Cook It! cookbook.
“I adore what happens when those flakes come together with the nutty flavor of butter,” says the author of the Just Cook It! cookbook.
Justin Chapple’s Cornflake Oven-Fried Chicken
6 cups cornflakes cereal
2 large eggs, beaten
4 (8-oz.) bone-in, skin-on chicken thighs
4 (5-oz.) skin-on chicken drumsticks
1 Tbsp. kosher salt
1 tsp. black pepper
¾ cup unsalted butter
1. Preheat oven to 375°. Place cornflakes in a large resealable plastic bag; finely crush using a meat mallet or rolling pin. Place beaten eggs in a shallow bowl.
2. Season chicken with salt and pepper. Dip chicken in eggs, letting excess drip off. Dredge chicken in cornflakes, shaking bag and pressing gently to adhere; transfer to a plate.
3. Place butter in a 13×9-in. ceramic baking dish; place in preheated oven until butter is melted, 8 to 10 minutes. Arrange chicken evenly in baking dish, skin side down, and bake until golden brown and crispy on bottoms, about 25 minutes. Flip chicken; bake until a thermometer inserted into thickest portion of chicken registers 165°, about 25 minutes. Transfer cooked chicken to a platter; serve immediately.
Active time: 15 minutes
Total time: 1 hour, 15 minutes
Ran out of Cornflakes? Chapple suggests tasty new ways to create a crunchy crust:
Dried Potato Flakes:
“Instant mashed potatoes are the secret to an ultracrispy, gluten-free coating. Flakes with a finer texture adhere best,” he says. Use 3 cups
Crispy Rice Cereal:
“Don’t substitute puffed rice for classic, crispy rice cereal. Puffed grains absorb too much butter, which will make it soggy,” says Chapple. Use 4 cups
“With a quick blitz in a food processor, pretzels become a flavorful coating,” he says. “Pulse them into fine crumbs.” Use 12 ounces
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