INGREDIENTS

  • 1/2 cup 1% low-fat milk or buttermilk
  • 1 teaspoon poultry seasoning
  • 1 cup crumbled corn flakes
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons pepper
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon ginger
  • 4 skinless chicken thighs
  • 4 skinless chicken breasts
  • 1 pinch paprika
  • 1 teaspoon vegetable oil

DIRECTIONS

  1. Add 1/2 tsp of the poultry seasoning to the milk.
  2. Combine all the other spices with the cornflake crumbs and place in a plastic bag.
  3. Wash chicken and pat dry.
  4. Dip chicken in the milk and shake to remove excess, then quickly shake in the bag with the seasonings and crumbs.
  5. Refrigerate up to 1 hour.
  6. Preheat oven to 350°F.
  7. Remove chicken from the fridge and sprinkle with paprika for colour.
  8. Evenly space chicken on greased baking pan.
  9. Cover with aluminum foil and bake for 40 minutes.
  10. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled from the bone with a fork.
  11. Drumsticks may require less baking time than breasts.
  12. (DO NOT TURN CHICKEN DURING BAKING).
  13. Crumbs will form crispy skin.