Grandma knows best! This recipe is a rift on my husband's Argentinian grandma's chicken, she uses a few more packaged ingredients than I prefer so here is my take! And don't worry, she gave it her seal of approval.
Bone in Corn Flake Crumb Chicken
4 extra large eggs
4 lbs bone in, skin on chicken- you can pick your favorites, dark meat is extra delicious in this recipe. Trimmed any excess skin if using thighs
2-3 cups corn flake crumbs
3 tbsp dried onion flakes
3 tbsp dried parsley
2 tbsp paprika
2 tsp garlic powder
2.5 tbsp flaky salt divided
1 tsp ground pepper divided
olive oil spray (I prefer making your own by putting olive oil in a spray bottle)
Place rack in upper third of the oven and preheat to 400 degrees (if making right away)
Beat eggs and add 1/2 tbsp salt and 1/2 tsp pepper
Season corn flake crumbs with dried parsley, onion flakes, paprika, garlic powder, remaining salt and pepper. You’ll want to see all the colors when you mix it, if you want to add more of something- you really can’t go wrong
Make sure chicken pieces are dried well.
Dip in egg and drip off excess and then crumb mix, making sure everything is covered
Lay out skin side up in foil lined baking sheet
At this stage I usually cover and refrigerate as it’s a great make ahead dish. If so, you can keep in the fridge for up to 6 hours. When ready to cook remove from fridge 20 minutes before placing in the oven.
Spray chicken with Olive oil spray. Only do both sides of drum sticks and wings
Bake for 50-60 minutes flipping everything but breasts half way through. Breasts will take the longest to cook
Leftovers are amazing cold for lunch! You can store in the fridge for up to 3 days.
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