I dearly love Fried Chicken. I would eat it once a week if I could, with leftovers the next day. But Nancy has been getting on me for “frying everything”. I don’t fry everything – cantaloupes, for example, but I bet they’d be good rolled in some flour and deep fried in Wesson Oil.
So now I have to find an alternative to regular Fried Chicken and I did. It’s Oven Fried Corn Flakes Chicken and it’s almost as good as the real thing.
For this recipe I chose thighs – my favorite part of the chicken and I bought a big box of Cornflakes – which happens to be decent cereal.
To crush the Cornflakes down to a breading size, I got out my trusty rolling pin, which is a heavy devil. I put the flakes in a Zip Loc and crushed them quickly with a few rolls back and forth.
For this recipe, I stirred ½ C milk, 1 egg, 1 T flour (I used Kentucky Kernel), ¼ t garlic powder, ¼ salt, and ¼ t black pepper together in a bowl.
Next, I dredged the chicken thighs (skin on and bone in, naturally) and rolled them in the crushed Cornflakes. The breading stuck well after the dredging, and I popped them in a 375 oven for about 50 minutes. They were yummy.
Cornflakes Oven Fried Chicken
½ cup milk
1 egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powderß
¼ teaspoon salt
¼ teaspoon ground black pepper
5 or 6 bone-in, skin-on chicken thighs
2 cups crushed Cornflakes cereal
