Oven-Fried, Corn Flake-Crusted Chicken

Name: Oven-Fried, Corn Flake-Crusted Chicken
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 0 teaspoons cayenne; 710 milliliters Corn Flakes cereal, crushed; 177 milliliters cornmeal; 2 teaspoons granulated sugar; 4 servings Kosher salt and freshly ground black pepper; 4 servings Kosher salt for brine; 1 Tbsp milk; 2 Tbsps olive oil; 1 teaspoons dried oregano; 680 grams 1/2 pounds boneless, skinless chicken breast or legs (see note)

You can never have too many main course recipes, so give Oven-Fried, Corn Flake-Crusted Chicken a try. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 494 calories, 43g of protein, and 15g of fat. This recipe serves 4. Head to the store and pick up granulated sugar, kosher salt, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Whisk 3 tablespoons kosher salt and 2 teaspoons sugar with 1 quart of water in a large container.

Ingredients you will need

Kosher Salt

Sugar

Water

Equipment you will use

Whisk

Place chicken in brine, cover with lid, and chill at least 4 hours or up to overnight.

Ingredients you will need

Whole Chicken

Brine

Adjust oven rack to middle position and preheat to 400°F. Line rimmed baking sheet with foil and brush with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Remove chicken from brine and pat dry.

Ingredients you will need

Whole Chicken

Brine

Stir cornmeal, 1/4 teaspoon salt, 1/2 teaspoon black pepper, cayenne, and oregano in a bowl. Stir buttermilk with 1/8 teaspoon cayenne and 1/4 teaspoon salt.

Ingredients you will need

Black Pepper