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Cornflake Oven-Fried Chicken Thighs
Andre Lewis

Cornflake Oven-Fried Chicken Thighs

Crushed cornflakes make the loudest oven crust in the group, but only if they're broken into rough crumbs rather than ground to dust. A rack lets hot air reach the bottom while a light oil spray handles the browning. This is weeknight fried chicken with no pot of oil to clean.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 cup cultured buttermilk
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 5 cups plain cornflakes crushed to 2 cups coarse crumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 tbsp canola oil

Method
 

  1. Heat the oven to 425°F and set a greased wire rack over a rimmed sheet pan.
  2. Whisk the buttermilk, mustard and salt in a shallow bowl.
  3. Combine the coarse cornflake crumbs, paprika, garlic powder and pepper in another pan and drizzle in 1 tablespoon oil while tossing.
  4. Dip each thigh in the buttermilk mixture and press it hard into the cornflakes on both sides.
  5. Arrange the thighs on the rack with space between them and brush or spray the remaining oil lightly over dry crumb patches.
  6. Bake for 30 to 35 minutes without turning until the coating is deep gold and the thickest thigh reaches at least 165°F.
  7. Rest on the rack for 6 minutes so the bottom stays crisp.