Oven-Fried Chicken with a Corn Flake Crust
Rinse and pat dry:
- 3 1/2 pounds chicken parts skin removed sprinkle with sea salt and fresh ground black pepper
Whisk together in a shallow bowl:
- 2 large eggs
- 1/4 cup milk
Combine in a wide, shallow bowl:
- 2 1/2 cups crushed corn flakes
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. Arrange the chicken skin side up on the baking sheet.
Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.