Cornflake-Crusted Baked Chicken

This cornflake chicken recipe proves that a crispy, golden result is possible without frying. To form the breading, cornflakes are mixed with a touch of oil and a dash of cayenne, then pressed onto egg-dipped chicken pieces. We opt for a mix of dark meat—bone-in thighs and drumsticks—to ensure the chicken stays juicy even when baked at a high temperature. Just as crispy as fried chicken but less messy and indulgent, it makes an easy weeknight dinner that’s guaranteed to please the whole table, especially when paired with comforting sides like mashed potatoes and green beans.

Why Cornflakes Make for the Crispiest Chicken

Instead of panko, breadcrumbs, or flour, we look to the cereal aisle for the breading for this oven-baked chicken. Cornflakes are made by cooking milled corn, then drying it, flattening it into flakes, and toasting until crisp. A touch of sugar is added during the cooking process, which lends just the right amount of sweetness without tasting sugary. Thanks to both its rounded-out flavor and ultra-crunchy texture, cornflakes make just the right coating for juicy, bone-in chicken pieces.

Removing the Chicken Skin

Unlike most bone-in chicken recipes, this one calls for removing the skin before breading. That's because the pieces are baked, not fried—a heat application that won't crisp up the skin like several inches of hot oil would. Instead of risking flabby, rubbery skin, we simply pull it off each piece before dredging. Most of it should come off easily, but if it's slipping out of your fingers, grasp it with a paper towel for a better grip.

3 Tips for Mess-Free Dredging

• Work with one chicken piece at a time, transferring each to the baking sheet before moving on to the next.
• Use shallow bowls rather than deep ones; this will make it easier to coat each piece evenly without covering your hands in beaten egg and breading.
• Designate one hand for the wet task of dipping the chicken in egg and the other for coating the pieces with cornflakes.