Recipe by Chef Cat Cora.
2 tsp extra virgin olive oil
1 2 1/2-3 lb fryer cut into pieces
(2 breasts, 2 thighs, 2 legs, 2 wings)
1/2 cup all-purpose flour
1 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 cups cornflakes
1/2 cup light buttermilk
1 tbsp dijon mustard
1/8 tbsp cayenne pepper (optional)
1 tsp paprika
1/2 tbsp sage, finely chopped
Preheat the oven to 425F
Pour the olive oil into a baking pan large enough t o hold the chicken pieces in a single la yer without crowding. Using your fingers, rub oil over the dish so that it’s completely, but lightly coated.
Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it’s completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set pieces aside. Discard the flour.
Crush the cornflakes by placing them in a large resealable plastic bag, carefully pressing the bag to remove air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika, and sage. Give each floured chicken piece a good buttermilk bath, then roll in the crushed flakes.
Arrange the chicken pieces in the prepared baking pan. Bake for 15-20 minutes. Then, lower the heat to 375F and bake for another 25-30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.