A friend of mine gave me a subscription to Martha Stewart’s Everyday Food Magazine.  This cornflake (that’s right, the cereal) crusted chicken was the first recipe that I tried from those magazines.  Ed loves it and I made it regularly for 2 years.  I made it for my parents once and my mom was surprised when I told her that the skin had been removed.  It’s a Very healthy way to make crispy chicken.

Cornflake-Crusted Baked Chicken

serves 4; adapted from Everyday Food Magazine

4 bone in, skinless chicken drumsticks

4 bone in, skinless chicken thighs

coarse salt and ground black pepper

1 large egg

2 cups crushed cornflakes (they should be crushed into small pieces, but not as fine as bread crumbs)

2 tablespoons olive oil or vegetable oil

Preheat the oven to 400 degrees F.  Rinse the chicken and pat dry with paper towels.  Season with salt and pepper.  In a shallow dish, whisk the egg with 1 tablespoon water.  In a large shallow bowl, mix the cornflakes with the oil.  Working with one piece at a time, coat the chicken with the egg wash, and then cover it well with the cornflakes by pressing the cornflakes onto the chicken.  Bake until golden brown and crisp, about 25 to 30 minutes.  Optional: sprinkle with salt and ground black pepper before serving.