Ingredients:
1 cup corn flake crumbs (I just crushed up some Special K)
2 tsp chipotle chili powder (or regular chili powder)
1/2 tsp ground cumin
3/4 tsp garlic salt
2 tsp cayenne pepper
2 tsp season salt
1/2 cup buttermilk
4 bone-in chicken thighs (I removed the skin)
Instructions:
1. Heat oven to 375. Line backing sheet with aluminum foil. (I recommend spraying the foil with cooking spray because mine got stuck to the foil.)
2. In a bowl mix together buttermilk, 1 tsp cayenne pepper and seasoning salt. Place chicken in bowl to soak.
3. Meanwhile, mix corn flakes, chili powder, cumin, salt and rest of cayenne pepper in a large ziploc bag.
4. Remove chicken from bowl and place in bag. Shake until coated with cornflake mixture.
5. Place chicken on prepared baking sheet. Bake at 375 for 50-55 minutes or until golden and crispy and internal temperature registers 160. (I just want to say that having a probe hookup in your oven is wonderful.)
Nutritional Information per thigh: 285 calories, 18g fat, 21g protein, 9g carbohydrates
3 comments:
Thanks for the post!!!!
Denzell
This reminded me that I, too, need to make some breaded chicken during the summer with sweet corn and a blueberry pie. I'll need to run alot though to burn off the calories.
Corn flakes, an interesting approach and worth a try. Was it crispy?
@Bob
I know this is a delayed response but yes, the chicken was very crispy. I was concerned at first that the corn flakes would be soggy but they turned out to be nice and crisp with a delicious flavor.
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