Cornflake-Crusted Buttermilk Chicken

Step 1

Preheat the oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray.

Step 2

Place cornflakes, ½ teaspoon salt, ½ teaspoon black pepper, onion powder, garlic powder, smoked paprika and ¼ teaspoon cayenne pepper in a small food processor and pulse until cornflake pieces are just broken up (not in crumbs). Transfer the mixture to a shallow dish.

Step 3

Place the eggs and buttermilk in a separate dish and whisk to combine.

Step 4

Place the flour in a separate dish and whisk in ½ teaspoon remaining salt, ¼ teaspoon remaining black pepper and ¼ teaspoon cayenne pepper.

Step 5

Season the chicken thighs or breasts with the remaining 1 teaspoon salt and ¼ teaspoon black pepper.

Step 6

Line the dishes up in this order to create an assembly line: chicken, flour, egg/buttermilk mixture, cornflake mixture and the prepared baking sheet with wire rack. Dip the chicken into the flour, then the egg/buttermilk mixture, then cornflake mixture and place it on the wire rack. Repeat with the remaining ingredients. Coat the chicken with cooking spray.

Step 7

Bake 22-27 minutes or until chicken is firm and reaches 165 degrees in the thickest part (use an instant-read thermometer).

Step 8

Drizzle desired amount of honey over the chicken and serve immediately.