Crispy Oven-"Fried" Chicken
Buttermilk-soaked chicken with a crunchy cornflake-Parmesan coating, baked on a rack until crackly. All the crunch of fried chicken without the fryer.
Diet swaps
- Gluten-free: Use gluten-free cornflakes.
- Dairy-free: Use unsweetened almond or oat milk. Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 lb Bone-in chicken drumsticks and thighs, skin removed
- 1 cup Low-fat buttermilk
- 1 1/2 cups Cornflakes, crushed
- 1/4 cup Grated Parmesan
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Cayenne (optional)
- 1 tbsp Extra-virgin olive oil (or spray)
Directions
- Soak chicken in buttermilk with salt and garlic powder for at least 15 minutes (or overnight in the fridge).
- Heat oven to 425°F and set a rack on a foil-lined sheet pan.
- Mix cornflakes, Parmesan, paprika and cayenne. Lift chicken from the buttermilk, press into the crumbs and set on the rack. Drizzle or spray with oil.
- Bake 35 to 40 minutes, until golden and a thermometer reads 165°F.
Calorie breakdown
Chicken 210 · cornflakes 63 · olive oil 30 · Parmesan 28 · buttermilk 24
💡 Lighter tip: The rack lets hot air reach the bottom, so the coating stays crisp all around.
Helpful for this recipe
Oven-safe cooling rackShop on Amazon →Rimmed baking sheetsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →