Ingredients
Scale
- 1 teaspoon garlic powder
- 2 ½ cups buttermilk, divided
- 1 teaspoon celery seed, divided
- ½ teaspoon cayenne pepper, plus a pinch, divided (adjust for spice preference)
- Kosher salt and freshly ground black pepper, to taste
- 4 small chicken drumsticks, skin removed
- 4 small bone-in chicken thighs, skin removed
- 1 cup all-purpose flour
- 4 cups cornflakes cereal, crushed
- Sliced dill pickles, for serving
Instructions
Step 1: Marinate the Chicken
- In a large bowl, whisk together 1 ½ cups buttermilk, garlic powder, ½ teaspoon celery seed, ½ teaspoon cayenne pepper, and salt.
- Add the chicken drumsticks and thighs, making sure each piece is fully coated.
- Cover the bowl and refrigerate for at least 30 minutes. This step helps the chicken stay moist while allowing the flavors to develop. If you have extra time, marinating for up to 8 hours will enhance the taste even more.
Step 2: Prepare the Breading Stations
- Preheat the oven to 425°F (220°C).
- Line a large rimmed baking sheet with heavy-duty foil and place a wire rack on top. This setup allows air to circulate around the chicken, helping it bake evenly and stay crispy.
- Set up three separate bowls:
- Bowl 1: Combine flour, a pinch of cayenne pepper, the remaining ½ teaspoon celery seed, salt, and black pepper.
- Bowl 2: Pour the remaining 1 cup of buttermilk and season it with salt and pepper.
- Bowl 3: Place crushed cornflakes in the final bowl.
Step 3: Coat the Chicken
- Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Discard the marinade.
- Dredge each piece of chicken in the flour mixture, coating it evenly.
- Dip it into the buttermilk, ensuring the entire surface is moistened.
- Press the chicken into the crushed cornflakes, pressing gently to help the coating adhere.
- Arrange the coated chicken pieces on the prepared baking rack, ensuring they do not touch.
Step 4: Bake the Chicken
- Place the baking sheet in the preheated oven and bake for 25–27 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer.
- If the coating is browning too quickly, loosely cover the chicken with foil for the last 10 minutes.
Step 5: Serve and Enjoy
- Let the chicken rest for 5 minutes before serving.
- Serve hot with sliced dill pickles and your favorite side dishes.
Notes
How to Tell If the Chicken is Cooked Through
- The easiest and safest way to check is by using a meat thermometer. Insert it into the thickest part of the chicken—when it reads 165°F (75°C), it’s done.
- If you don’t have a thermometer, slice into a piece—the juices should run clear, and the meat should be opaque with no pink inside.
Troubleshooting Tips
- If the coating falls off: Make sure the chicken is properly dredged in the flour before dipping in buttermilk. Press the cornflakes firmly onto the chicken to help them stick.
- If the chicken browns too quickly: Cover loosely with foil and continue baking.
- If the chicken isn’t crispy enough: Ensure your oven is fully preheated before baking, and use a wire rack to allow air circulation.
Kitchen Efficiency Tips
- Crushing the Cornflakes: Place them in a zip-top bag and use a rolling pin to crush them easily.
- Prepping in Advance: You can marinate the chicken overnight for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 27 minutes