Cornflake Oven-Fried Chicken

This reminded me of my chip chicken. I’ve heard of using cornflakes before, but hadn’t tried it until now. Next time, I will add a bit of seasoning to the cornflakes because otherwise they can get a bit too breakfasty and not as savory. Feel free to spice this up and make it as hot as you like. We actually liked the leftovers a bit better than fresh. When I reheated the chicken, I warmed it in the oven and it helped make it extra crunchy. K wasn’t as crazy about the topping as the chip chicken, but we did like the brining. It really kept the chicken tender and tasty.


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Salt and Pepper Oven-Fried Chicken

When I made this, my husband was so excited. He saw chips, chicken, and potatoes. It was enough to make him forget about the leeks for a few minutes. He told me that this recipe absolutely had to be made again and posted to the blog. Well, I guess his wish is my command for this one! I enjoyed it, too. The chips give a nice crunchy fried effect. I probably should have crushed mine more so that they could have stuck better, but I was a little impatient and hungry. So, next time. I enjoyed the thighs the best, but the chicken breasts were also decent. You could even use drumsticks with this recipe. Just be sure to cook the parts separately so that you can cook them just to their temperature and not longer (especially for the breast meat).



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