Skip to main content

Crispy Oven Baked Cornflake Chicken Legs


Y’all, this is seriously the best oven fried chicken I have ever made!  Truly.  It was awesome.  I haven’t blogged in forever, I hadn’t planned on blogging this, but it needs to be shared!  In light of the fact that I hadn’t planned on putting this on the blog, please excuse the last-minute phone pictures.
 
I have been making variations of oven fried chicken forever.  My first go at it was when I was still a kid, and I made the cornflake chicken from the Betty Crocker kids cookbook (I still have it, but it’s currently in a box in the basement or I would take a picture for you!).  I’m proud of this most recent variation. 
 
Some tips I’m going to share with you:
 
·         I use the mini food processor to make the cornflake crumbs.  Be sure not to grind them into a powder, you still want pieces you can actually see!
·         Do not skimp on the Parmesan and use the stuff in the can.  It has its uses, this is not one of them.  Buy a wedge of the real stuff, keep it in the fridge, and thank me later.
·         You can totally bake this straight on the baking sheet (well, lined with foil or parchment paper first, or greased).  Anyway, if you want it really crispy though, put a rack in your pan and bake the chicken on that.  Spray it with oil first to help with cleanup later.
·         I used skin-on chicken for this.  Totally personal preference.  That’s what was at the store, and I wasn’t about to take the skin off myself.  I used legs because that’s what my kids love.  Any cut will do, just adjust cooking time if needed.  Also, this would be great for chicken strips.  Again, adjust the cooking time.

See, a cooling rack on a baking sheet.  One of these days, my kids are going to argue over who gets that well-loved baking sheet, I just know it!  :)
Keeping it real:  I love to cook.  I hate to clean.  I went all out and made mashed potatoes, mac & cheese, biscuits from scratch, and cream gravy (ok, Munchkin actually did most of the work for the gravy!  Love that kid.)  I was still washing dishes the next morning. 
 
Also, Sprout (5) and I both suffer from low blood sugar.  I know better.  We totally should have had a protein –laden snack about the time I started cooking.  We didn’t.  About 10 minutes before supper was ready, the you-know-what hit the fan and it was nearly WWIII at my house.  Don’t be us.  Eat when you need to.  You’d think I would’ve learned by now…
 
Ok!  On to the recipe.
 
 
Crispy Oven Baked Cornflake Chicken Legs
by Katy @ Alphabet Soup
adapted from Food.com
 
2 cups cornflake crumbs
½ cup freshly grated Parmesan cheese
1 tsp kosher salt
¼ tsp ground cayenne pepper, (or more depending on your tastes and who is eating!)
freshly ground black pepper (sorry, I don’t measure…)
3 large eggs
¼ cup milk (or something like that, I used “a splash”)
¼ tsp garlic powder (again, I used “a sprinkle”)
10-12 chicken legs
oil or melted butter
 
Preheat oven to 350°F.  Place a baking rack on a baking sheet or roasting pan.  Spray the rack with oil or cooking spray. Alternately, line a baking sheet with foil or parchment paper.  Set aside. 
 
In a shallow pan or pie plate, mix the cornflake crumbs, Parmesan, salt, cayenne and black pepper.  In a separate dish or pie plate, whisk together the eggs, milk and garlic powder.
 
Coat each chicken leg with the egg mixture then roll in the cornflake mixture to coat well, pressing lightly to help the coating stick.  Place each coated chicken leg on the prepared pan.  Drizzle each chicken leg with oil or melted butter (I used a little drizzle of olive oil).
 
Bake for 50-75 minutes or until chicken is cooked through (ovens and chicken legs vary).
 
Enjoy!  J




Comments

Post a Comment

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering
9 comments
Read more

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and
12 comments
Read more

Chicken Cordon Bleu Casserole

While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again. I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it health ier ... It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well. Random, but have I mentioned that school starts back today? I am SO ready. ;) Enjoy! Chicken Cordon Bleu Casserole
Post a Comment
Read more