Cornflake-Coconut Crusted Baked Chicken
The recipe Cornflake-Coconut Crusted Baked Chicken can be made in roughly 1 hour and 5 minutes. For $1.2 per serving, you get a main course that serves 8. One portion of this dish contains roughly 23g of protein, 25g of fat, and a total of 388 calories. A mixture of sweet onion, garlic cloves, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Boulder Locavore. 136 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. With a spoonacular score of 50%, this dish is solid. Similar recipes include Cornflake-Crusted Baked Chicken, Cornflake-crusted Baked Chicken, and Baked Cornflake Crusted Chicken Strips.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon Black Pepper, freshly ground
4-5 bone-in Chicken Thighs (1 1/4-1 1/2 pounds), rinsed
2 cups Buttermilk
4-5 Chicken Drumsticks, (1 1/4-1 1/2 pounds), rinsed
1 egg, lightly beaten
3 small Garlic Cloves, chopped
2 cups Cornflakes cereal, finely crushed to make 1 cup (gluten-free or regular)
1 teaspoon Kosher Salt
1/2 cup Pecans, finely chopped
3 tablespoons Sweet Chili Sauce
1/2 cup Sweet Onion, chopped
1/2 cup Finely Shredded Coconut, unsweetened
Equipment:
ziploc bags
baking sheet
baking pan
bowl
oven
frying pan
Cooking instruction summary:
24-48 hours before cooking the chicken: Combine the buttermilk, sweet onion, garlic and sweet chile sauce in a gallon zipper plastic bag. Close and shake to combine. Place chicken in the bag, sqeeze out air and seal. Note: to be safe I usually place the bag in a second gallon size zipper plastic bag and seal it. Refrigerate for at least 24 hours.When ready to cook the chicken: Preheat the oven to 400 degrees.Spray a large baking dish or baking sheet with non-stick cooking spray.In a large bowl combine the cornflakes, coconut and pecans. Mix thoroughly.Place the lightly beaten egg in a bowl large enough to place a piece of chicken to coat it.Lift a piece of chicken from the buttermilk brine, allow liquid to drain back into the bag. Roll the chicken in the egg to coat. Next roll the piece of chicken in the cornflake-coconut-pecan mixture to fully coat. Place the chicken on the prepared pan.Repeat for remaining chicken thighs and drumsticks.Place in the oven for 30 minutes. Turn chicken over and bake 15 additional minutes for a total of 45 minutes.
Step by step:
24-48 hours before cooking the chicken
1. Combine the buttermilk, sweet onion, garlic and sweet chile sauce in a gallon zipper plastic bag. Close and shake to combine.
2. Place chicken in the bag, sqeeze out air and seal. Note: to be safe I usually place the bag in a second gallon size zipper plastic bag and seal it. Refrigerate for at least 24 hours.When ready to cook the chicken: Preheat the oven to 400 degrees.Spray a large baking dish or baking sheet with non-stick cooking spray.In a large bowl combine the cornflakes, coconut and pecans.
3. Mix thoroughly.
4. Place the lightly beaten egg in a bowl large enough to place a piece of chicken to coat it.Lift a piece of chicken from the buttermilk brine, allow liquid to drain back into the bag.
5. Roll the chicken in the egg to coat. Next roll the piece of chicken in the cornflake-coconut-pecan mixture to fully coat.
6. Place the chicken on the prepared pan.Repeat for remaining chicken thighs and drumsticks.
7. Place in the oven for 30 minutes. Turn chicken over and bake 15 additional minutes for a total of 45 minutes.
Nutrition Information:
covered percent of daily need
