Health, Style & Class

 

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)

 

1/2 cup all-purpose flour

 

Kosher salt and freshly ground pepper

 

4 cups cornflakes

 

2/3 cup buttermilk

 

2 tablespoons dijon mustard

 

1/4 teaspoon cayenne pepper

 

1 1/2 teaspoons paprika

 

3/4 teaspoon ground sage

 

 

 

 

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

 

 

Rinse the chicken in cold water. Dry it by shaking off the water. Take out your chopping board. Generously spread flour on it. Treat the flour with salt and 1/4 teaspoon pepper. Flour-coat each chicken piece by dredging it through the board. Pat each chicken piece to get rid of excess flour.

 

 

As for the remain flour on the board, discard it.

 

 

Here is the time to get your kids involved. They abosolutly love this part. Place the cornflakes in a big resealable plastic bag. Get rid of the maximum air possible before sealing the bag. Crush the cornflakes with a rolling pin. Spread out the crushed cornflakes on your chopping board. 

 

 

Take out a large bowl. Mix the buttermilk, mustard, cayenne pepper, paprika and sage. Dredge each chicken piece in the buttermilk mixture. Then coat the chicken piece with the cornflake crumbs on the chopping board.

 

 

Place the chicken pieces on the rack and shove it into the heated oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy.

 

 

Clear juices should ooze out of the chicken pieces, when pierced with a knife. Serve with Easy Greens.

 

 

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g