CORNFLAKE-FRIED CHICKEN

Cornflake-Fried Chicken image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 9

2 cups buttermilk
1 tablespoon Dijon mustard
4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds skinless chicken thighs and drumsticks (4 each)
8 cups cornflakes
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large eggs, lightly beaten

Steps:

Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight.
Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl; stir in flour, remaining 2 teaspoons salt, and oil.
Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off. Working with a few pieces at a time, dip in eggs, then coat with cornflake mixture, patting to adhere. Place chicken on rack. Drizzle tops with more oil.
Bake chicken, rotating sheet once, until golden brown and cooked through, about 35 minutes (if browning too quickly, tent with foil). Serve warm or at room temperature.