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1
Preheat the oven to 425 degrees.
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2
Place a rack in a roasting pan or on a baking sheet.
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3
Rinse the chicken in cold water; pat dry.
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4
In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper.
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5
Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside.
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6
Discard the flour.
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7
Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air.
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8
Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin.
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9
Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
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10
In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage.
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11
Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
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12
Arrange the chicken pieces on the rack and place in the hot oven.
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13
Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy.
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14
The juices should run clear when the meat is pierced with a knife.
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15
Serve with Easy Greens.
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16
Per serving: Calories 520; Fat 22 g (Sat.
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17
6 g; Mono.
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18
9 g; Poly.
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19
5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
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20
Photograph by Con Poulos
