She Strengthens

Summer Picnic Perfection: Crispy Cornflake-Coated Chicken

A Delicious Twist on Classic Fried Chicken

Looking for a mouthwatering, easy-to-eat dish to impress your friends and family at your next outdoor gathering? Look no further! This crispy cornflake-coated chicken is a game-changer. Marinated in a spicy buttermilk mixture overnight, this chicken emerges tender, flavorful, and packed with a kick of heat.

The Secret to Success: Corn Flake Crumbs

For the perfect crispy coating, you’ll need Kellogg’s Corn Flake Crumbs or 5 cups of cornflake cereal finely ground in a food processor or crushed with a rolling pin. This crucial step ensures a crunchy exterior that complements the juicy interior.

Game Plan: Prep Ahead for a Stress-Free Picnic

To make the most of your picnic, prepare the chicken a day in advance. Marinate it overnight, then bake it just before leaving. Transport the warm chicken in a basket lined with paper towels and foil. If you’re making it ahead, let it cool, refrigerate it overnight, and pack it in a plastic container lined with parchment paper.

Easy Recipe for 4 Servings

Ingredients:

• 2 cups buttermilk
• 4 medium garlic cloves, peeled and lightly crushed
• 3 tablespoons hot sauce, such as Tabasco
• 1 tablespoon kosher salt, plus more as needed
• 2 teaspoons freshly ground black pepper, plus more as needed
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 4 bone-in chicken thighs, skin removed
• 4 bone-in chicken drumsticks, skin removed
• 1 1/4 cups Kellogg’s Corn Flake Crumbs or 5 cups finely ground cornflake cereal
• 4 tablespoons unsalted butter (1/2 stick), melted

Instructions:

1. Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
2. Pat the chicken dry with paper towels and transfer it to a 13-by-9-inch baking dish. Pour the buttermilk mixture over the chicken, cover, and refrigerate 12 hours, turning once.
3. Heat the oven to 400°F and arrange a rack in the middle. Fit a wire rack inside a baking sheet and set it aside.
4. Place the Corn Flake Crumbs in a shallow dish and season generously with salt and pepper.
5. Remove a piece of chicken from the buttermilk marinade, letting the excess drip off, and place it in the Corn Flake Crumbs, turning to coat completely and pressing the crumbs onto the chicken to adhere.
6. Drizzle the melted butter evenly over the chicken pieces and transfer them to the rack on the prepared baking sheet.
7. Bake until golden and crispy and a thermometer inserted into the chicken (but not touching the bone) registers 165°F, about 35 minutes.

Beverage Pairing: Agrapart & Fils Blanc de Blancs Grand Cru, France

Why Champagne? The bubbles complement the crunchy texture, the lemony flavor enhances the chicken, and it’s a delightful high-low pairing – Champagne with chicken, not caviar!