Ingredients
Scale
- 1 teaspoon garlic powder
- 2 1/2 cups buttermilk, divided
- Substitution: If you don’t have buttermilk, mix 2 1/2 cups of regular milk with 2 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes.
- 1 teaspoon celery seed, divided
- 1/2 teaspoon cayenne pepper, plus a pinch, divided
- Alternative: If you prefer a milder flavor, use paprika instead of cayenne.
- Kosher salt and freshly ground black pepper (to taste)
- 4 small chicken drumsticks, skin removed
- 4 small bone-in chicken thighs, skin removed
- Alternative: If you prefer boneless chicken, substitute with chicken tenders or boneless thighs, adjusting the cooking time accordingly.
- 1 cup all-purpose flour
- Gluten-Free Option: Use almond flour or a gluten-free all-purpose flour blend.
- 4 cups cornflakes cereal, crushed
- Tip: Crush the cornflakes using a rolling pin or pulse them in a food processor for a finer texture.
- Sliced dill pickles, for serving
Instructions
Step 1: Prepare the Marinade
- In a large bowl, mix together 1 1/2 cups of buttermilk, garlic powder, 1/2 teaspoon celery seed, 1/2 teaspoon cayenne pepper, and a pinch of salt.
- Add the chicken pieces, ensuring they are well coated in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 8 hours for enhanced flavor and tenderness).
Step 2: Prepare the Breading Station
- Preheat your oven to 425°F (218°C).
- Line a large, rimmed baking sheet with heavy-duty foil and place a wire rack on top. This allows air to circulate around the chicken, helping it crisp evenly.
- Set up three separate bowls:
- Bowl 1: Combine the flour, a pinch of cayenne, and the remaining 1/2 teaspoon of celery seed. Season with salt and pepper.
- Bowl 2: Pour the remaining 1 cup of buttermilk and season with salt and pepper.
- Bowl 3: Add the crushed cornflakes.
Step 3: Bread the Chicken
- Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the marinade.
- Dredge each piece in the flour mixture, ensuring a light, even coating.
- Dip the floured chicken into the buttermilk, shaking off any excess.
- Finally, coat the chicken in the crushed cornflakes, pressing gently to help the flakes adhere.
- Place each coated piece on the prepared baking sheet, ensuring they are not touching to allow for even crisping.
Step 4: Bake the Chicken
- Transfer the baking sheet to the oven and bake for 25-27 minutes, or until the chicken is golden brown and fully cooked.
- Tip: Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C) for safe consumption.
- Once baked, let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Notes
How to Tell if the Chicken is Cooked Through
- Use a meat thermometer to check for an internal temperature of 165°F.
- If you don’t have a thermometer, slice into the thickest part of the chicken—if the juices run clear and there’s no pink, it’s done.
Avoiding Common Mistakes
- Soggy Chicken? Ensure you use a wire rack when baking. This allows air to circulate around the chicken, preventing sogginess.
- Cornflakes Not Sticking? Press the crushed flakes onto the chicken firmly after dipping it in buttermilk. A light spritz of cooking spray before baking can also help.
- Too Spicy? Reduce or omit the cayenne pepper and opt for mild seasonings like smoked paprika.
Efficiency Tips for Beginners
- Prep Ahead: You can marinate the chicken overnight for more flavor.
- Keep One Hand Dry: Use one hand for dry ingredients (flour, cornflakes) and the other for wet ingredients (buttermilk) to avoid clumpy breading.
- Prep Time: 30 minutes
- Cook Time: 27 minutes