Serves 4
Olive oil cooking spray
4 chicken drumsticks
2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
2 cups buttermilk
FOR THE COATING
4 cups 365 cornflakes, finely crushed
Season Option 1
3/4 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4-teaspoon cayenne pepper
3 tablespoons of vegetable oil
Season Option 2
½ teaspoon paprika
1 ½ garlic powder
3 tablespoons of vegetable oil
1 teaspoon hot sauce
FOR THE GARNISH
Lemon wedges (optional)
Flat-leaf parsley sprig (optional)
Directions
1. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
2.
Preheat oven to 400 degrees. Generously coat a wire rack sitting on a rimmed lined with foil baking sheet with cooking spray; set aside.
3. Toss cornflakes and seasoning choice in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
4. Transfer pieces to oiled wire rack baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.
Original recipe From Martha Stewart Living, March 2004 and Country Cooking