May 21, 2009

Cornflake-Crusted Baked Chicken

4 chicken drumsticks
4 chicken thighs
Coarse salt
1 large egg
1 tablespoon water
2 cups crushed cornflakes
1 tablespoon olive oil
½ teaspoon cayenne pepper (optional)

Preheat oven to 400 degrees. Rinse chicken and pat dry. Season generously with salt and pepper. In a small bowl, whisk egg with water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt. Dip chicken pieces in egg mixture, coat with cornflake mixture, and then place on a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.