MARTHA'S BACK! MARTHA STEWART'S CORNFLAKE BAKED CHICKEN

Ingredients

1. 4 bone-in, skinless chicken drumsticks (LESS FAT IF YOU USE CHICKEN BREAST)
2. 4 bone-in, skinless chicken thighs
3. Coarse salt and freshly ground pepper
4. 1 large egg
5. 2 cups crushed cornflakes
6. 1 tablespoon olive oil
7. 1/2 teaspoon cayenne pepper (optional)

Nutrition Info

Per Serving

• Calories: 440 kcal (FEWER CALORIES IF USING CHICKEN BREAST)
• Carbohydrates: 12 g
• Dietary Fiber: 0 g
• Fat: 24 g   (LESS FAT IF YOU USE CHICKEN BREAST)
• Protein: 40 g
• Sugars: 1 g

Cooking Directions

1. Preheat oven to 400 degrees F. Rinse chicken, and pat dry. Season generously with salt and pepper.
2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
3. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
4. Bake until golden brown and crisp, about 30-40 minutes. Sprinkle with salt and pepper before serving.