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Rosemary And Lemon Cornflake-Crusted Oven Fried Chicken Recipe

Easier and a bit healthier than proper fried chicken, this Rosemary And Lemon Cornflake-Crusted Oven Fried Chicken recipe is made with rosemary, lemon, chile powder, cornflakes, and buttermilk for a tender, juicy chicken with a crispy, flavorful crust.
5 from 3 votes
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Prep Time 15 minutes
Total Time 1 hour
Course Dinner, Lunch, Main
Cuisine American
Servings 6 Servings
Calories 449 kcal

Equipment

  • Plastic Cutting Board
  • Chef's Knife
  • Glass Bowls
  • Rimmed Baking Sheets
  • Wire Cooling Rack

Ingredients
  

For The Chicken Marinade:

  • 1 cup plain yogurt or buttermilk
  • 1/4 cup canola, grapeseed, or peanut oil
  • 1/4 cup freshly squeezed lemon juice
  • 6 sprigs fresh rosemary leaves
  • 4 medium garlic cloves smashed
  • 1/2 teaspoon ground cayenne pepper or smoked paprika or chile powder
  • 1 1/2 teaspoons kosher salt
  • 8 boneless, skinless chicken thighs (about 3 pounds)

Make The Cornflake Coating:

  • 1 1/2 cups stone-ground cornmeal
  • 3/4 cup cornflakes crushed
  • 1/4 cup canola, grapeseed, or peanut oil
  • 1/2 cup finely grated Pecorino Romano cheese (about 2 ounces)
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cayenne pepper or smoked paprika or chile powder
  • 3/4 teaspoon Freshly ground black pepper
  • 3 large eggs lightly beaten

Instructions
 

  • Marinate The Chicken: Combine the 1 cup yogurt or buttermilk, 1/4 cup of the oil, all the lemon juice, all the rosemary, the 4 crushed garlic cloves, 1/2 teaspoon of the cayenne, and 1 1/2 teaspoons of the salt in a large nonreactive baking dish or bowl and whisk until evenly combined. Add chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 12 hours.
  • Heat The Oven: 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.
  • Make The Cornflake Coating: Combine the 1 1/2 cups of cornmeal, the 3/4 cup crushed cornflakes, the 1/2 cup finely grated cheese, all the lemon zest, the remaining 1/4 cup of oil, the remaining 1 1/2 teaspoons of salt, the pepper, and the remaining 1/2 teaspoon of cayenne in a shallow bowl, mix until well combined; set aside. Whisk together eggs in a second shallow bowl until evenly combined; set aside.
  • Coat The Chicken: To coat chicken, remove it from marinade and let excess drip off. Dip chicken in egg mixture then let excess egg drip off. Place chicken in the cornflake mixture and press down to help the mixture adhere; flip and repeat to coat the chicken all over.
  • Bake The Chicken: Place the 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 35 to 45 minutes. Serve warm or at room temperature. 

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Nutrition

Serving: 1servingCalories: 449kcalCarbohydrates: 7gProtein: 37gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 246mgSodium: 1518mgPotassium: 508mgFiber: 0.4gSugar: 3gVitamin A: 431IUVitamin C: 7mgCalcium: 171mgIron: 3mg
Keyword easy chicken recipe, Oven Fried Chicken, roasted chicken recipe