Fried Chicken That Is Not

Ingredients

2½ cups cornflakes (unsweetened),

crushed into fine crumbs (try pulsing

in a food processor)

½ cup all-purpose flour

1½ tablespoons black pepper

1½ teaspoons paprika

¾ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup low-fat buttermilk

1 egg

2 teaspoons hot sauce

½ teaspoon salt

3½ pounds skinless chicken legs, split

into thighs and drumsticks

Directions

1. Preheat oven to 375°F. Grease a baking sheet lightly with olive oil.
2. Combine cornflakes, flour, and spices in a shallow bowl. Set it aside.
3. In a large bowl, whisk together buttermilk, egg, hot sauce, and salt. Add chicken pieces and thoroughly coat each with the mixture.
4. For this step, use 1 hand for wet ingredients, the other for dry ingredients). Working with 1 piece of chicken at a time, remove from buttermilk mixture and allow excess to drip off. Dip into cornflake mixture and pack crumbs onto chicken. Place each piece on the baking sheet, creating a single layer.
5. Bake for 45–50 minutes until golden brown and no longer pink in center (a

thermometer inserted into thickest part of Fried chicken should read 165°F). (transamericainstitute.org)