Extra Crispy Baked Chicken

1. 1

   Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability).

2. 2

   Preheat oven to 350.

3. 3

   In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs.

4. 4

   Transfer ingredients to a shallow dish and combine with panko. Mix.

5. 5

   Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack.

6. 6

   Repeat with other chicken. When finished discard buttermilk and any left over crumb misture.

7. 7

   Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.