Daily Recipe

Cornflake Crusted Baked Chicken

4 bone in, skinless chicken drumsticks
4 bone in skinless chicken thighs
Coarse salt and ground black pepper

~~~Dip~~~
1 large egg
1 TB water

~~~Dredge~~~
2 cups crushed cornflakes
1 TB olive oil
1/2 tsp. cayenne pepper, optional
1 tsp. salt

Preheat oven to 400° F. Rinse chicken, and pat dry. Season generously with salt and pepper.

To make the Dip: In a small bowl, whisk egg with 1 tablespoon water.

To make the Dredge: In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.

Working with one piece of chicken at a time, dip chicken in egg Dip, then coat with Dredge mixture; pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving. Serves: 8.

Nutrition Information: Per serving = 415 calories, 18.5 g fat, 42.2 g protein, 18.3 g carbs, 0.8 g fiber.

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