Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken

Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken

Adapted from Keys To The Kitchen cookbook

Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken | http://saltandwind.com Let’s not forget: let’s not forget that time we went to the Broken Spoke honky tonk bar in Austin until the wee hours. Let’s not forget th...
Skill
Course
Cuisine
Ingredients
14
Hands-On Time
15 minutes
Total Time
60 plus marinating time
Yield
8 chicken thighs
Servings
4 to 6
Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken | http://saltandwind.com
Skill
Beginner
Course
Dinner
Cuisine
American
Ingredients
14
Hands-On Time
15 minutes
Total Time
60 plus marinating time
Yield
8 chicken thighs
Servings
4 to 6
Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken | http://saltandwind.com

Let’s not forget: let’s not forget that time we went to the Broken Spoke honky tonk bar in Austin until the wee hours.

Let’s not forget that we pretended we could two-step with the best of them even though we got many a sideways glance from that group of girls all clad in cowboy boots and cutoff jean shorts. That time we drank pitchers of Lone Star and wished we could be legit enough to wear a cowboy hat. That time the guy who looked like the honky tonk version of Psy had an impromptu cowbell jam session with the bang and all we could do was yell, “more cowbell!” at the top of our lungs.

And let’s certainly not forget that we then came home to dance and cook up some late night migas. Though it could have been this oven fried chicken and I would have been just as happy. Let’s not forget that is why we’ve been best friends for 25+ years and why I can’t wait for next year’s girls trip to celebrate your birthday.

So, let’s go home, and have a little reunions sometime soon. Maybe play some old Tim McGraw tracks, brush up on our two-step, and make our version of fried chicken, aka this Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken. Sure this one isn’t classic but what’s that matter anyway?

Ingredients

  • 1/2 cup plain yogurt or buttermilk
  • 1/2 cup canola, grapeseed, or peanut oil

    divided

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons fresh rosemary leaves

    roughly chopped

  • 4 medium garlic cloves

    smashed

  • 2 teaspoons grated lemon zest
  • 1 1/4 teaspoon ground cayenne pepper

    divided

  • 2 teaspons kosher salt

    divided

  • 8 boneless, skinless chicken thighs

    (about 2 pounds)

  • 1 1/2 cups stone-ground cornmeal
  • 3/4 cup cornflakes

    crushed

  • 1/2 cup finely grated Pecorino Romano cheese

    (about 2 ounces)

  • 3/4 teaspoon Freshly ground black pepper
  • 3 large eggs

    lightly beaten

Instructions

For the marinade: Combine yogurt or buttermilk, half the oil, all the lemon juice, rosemary, garlic, half the cayenne, half the salt, and al the zest in a bowl and whisk until evenly combined. Add chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 12 hours.

Tip

Buy bone-in, skin-on chicken thighs for this recipe. Remove the skin by grabbing it with a paper towel and giving it a good tug.

When ready to cook, heat oven to 425°F and arrange rack in upper third. Nest a cooling rack inside a foil-lined rimmed baking sheet; set aside.

For the coating: Combine cornmeal, cornflakes, cheese, remaining oil, remaining salt, pepper, and remaining cayenne in a shallow bowl, mix until well combined; set aside. Whisk together eggs in a second shallow bowl until evenly combined; set aside.

Tip

To crush up the cornflakes, place them in a resealable plastic bag, close it, then use a rolling pin to "roll" and crush the cornflakes -- you want them mostly broken up but it's fine if they aren't all the same size.

To coat chicken, remove it from marinade and let excess drip off. Dip chicken in egg mixture then let excess drip off. Place chicken in the cornflake mixture and press down to help the mixture adhere; flip to coat chicken all over.

Place chicken piece on baking sheet and repeat with remaining chicken. Let chicken rest on rack for 15 minutes before baking. Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160°F, about 40 to 45 minutes.

Tip

You can coat the chicken then return it to the fridge and let it sit for up to 1 hour before cooking it off. Just let it sit at room temperature for at least 15 minutes before baking so it cooks more evenly.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/131-rosemary-cornflake-oven-fried-chicken-recipe

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