Cornflake-Crusted Baked Chicken

Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.

INGREDIENTS

4 bone-in, skinless chicken drumsticks

4 bone-in, skinless chicken thighs

Coarse salt and freshly ground pepper

1 large egg

2 cups crushed cornflakes

1 tablespoon olive oil

1/2 teaspoon cayenne pepper, (optional)

DIRECTIONS

STEP 1
Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.

STEP 2
In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.

STEP 3
Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.

STEP 4
Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

SOURCE
Martha Stewart Living, January 2005