Cornflake Baked Crispy Chicken

Everybody loves a good fried chicken, right? With a healthier mindset lately {because of bathing suit season weeks away}, I've opted to bake some chicken pieces instead of frying to save on some calories and fat. But that doesn't mean this Baked Crispy Chicken lacks in any flavor or juiciness! Pieces of chicken are seasoned, dipped in buttermilk and coated in cornflakes before baking until crisp. It's just as comforting, delicious and healthier than the traditional fried version...


I really liked that this recipe calls for baking the chicken versus frying. Aside from the calories and fat saved, I enjoyed not having to babysit the chicken while cooking it in oil. This is great to make ahead in the morning, place in the fridge to chill and then pop in the oven later in the day for dinner.  Using cornflakes added a really nice crisp and crunch too! I served this with a green bean casserole and sweet corn - comfort cooking at its finest!

Cornflake Baked Crispy Chicken
recipe adapted from Cat Cora

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour or gluten free flour blend*
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage


Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.
*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)

Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!