Oven Fried Chicken

I have a confession: I love fried chicken. KFC is a slight weakness of mine...of course, it is a real blessing that up here in Canada they don't have the biscuits (love that hot, crumbly goodness) which means we never go. My waistline thanks me.

In an effort to assuage my craving I have been trying a few baked, or oven-fried, chicken recipes. I tried a few with bread crumbs which were good, but just didn't compare with the taste of fried chicken.

Then Rookie Cookie pulled through (like always).

Her recipe uses cornflakes which stay crispy and help fake out your mouth to thinking you are crunching away on fried chicken.

I also love the idea of having the cornflake/spices mixture already mixed up so dinner can be thrown together quickly.




OVEN-FRIED CHICKEN

3 1/2 lb chicken, legs or thighs or both

Kosher salt and pepper

3 cups corn flake cereal

1 tsp dried basil

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp red pepper flakes

2 eggs

1/4 cup milk

3 Tbsp butter, melted

Set oven to 350 degrees.

Pat chicken dry with a paper towel. Season with salt and pepper and set aside.

In the bowl of a food processor, combine corn flakes, basil, thyme, oregano, garlic powder and red pepper flakes. Process until corn flakes are coarse crumbs. Pour corn flake crumbs into a pie plate and set aside.

In another pie plate, combine eggs and milk. Whisk until well combined. Set aside.

Set up your breading station. In order, line up seasoned chicken, egg mixture, corn flake crumbs and a greased rimmed cookie sheet. With one piece at a time, dip the chicken in the egg, then into the crumbs (coating well) and then onto the sheet pan. Repeat until all chicken is breaded. Drizzle each piece with a little bit of the melted butter.

Bake for 45-60 minutes or until the chicken's internal temperature is 165-170 degrees.

{Recipe from Rookie Cookie}