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Cornflake-Crunch Chicken

Cornflake-Crunch Chicken

by 6 people

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Makes: 8 servings

Ingredients
  • 3 cups buttermilk
  • 2 large cloves garlic, smashed and peeled
  • 2 tablespoons chipotle hot sauce
  • 2 3 1/2 pounds chickens, each cut into 8 pieces
  • 4 1/2 cups cornflakes
  • 1 1/2 cups plain breadcrumbs
  • salt and pepper
  • 1 4 ounce stick  butter melted
Directions
  1. In bowl, whisk buttermilk, garlic and hot sauce. Add chicken; turn to coat. Refrigerate for 2 hours. Let chicken stand at room temperature for 1 hour before cooking. Preheat oven to 425 degrees . Using food processor, pulse cornflakes to coarse crumbs. Transfer to bowl; toss with breadcrumbs, 11/2 tsp. salt and 1 tsp. pepper. Coat chicken in crumbs. Put on 2 parchment-lined baking sheets; spoon melted butter on top. Bake until golden, 40 to 45 minutes.