Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection, this is your fried chicken craving satisfied. Serves 4

Ingredients

• 4 bone-in chicken thighs
• 2/3 cup (160 ml) low-fat buttermilk or a soaking brine over night
• 4 cups (960 ml) cornflakes cereal
• 1/2 tsp. (2.5 ml) paprika
• 1/2 tsp. (2.5 ml) garlic powder
• 1/2 tsp. (2.5 ml) salt
• 1/4 tsp. (1 ml) freshly ground black pepper
• 1/4 tsp. (1 ml) cayenne pepper
• Olive oil cooking spray
• 2 Tbs. (30 ml) honey

Method

1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
2. Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup (240 ml) of crumbs), or buy a box already crushed :)
3. Transfer the crumbs to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
4. Heat the oven to 350°F (175°C). Spray a baking sheet with cooking spray.
5. Remove the chicken from the buttermilk, shaking off the excess, and discard the remaining buttermilk.
6. Brush each piece of chicken with honey, then dip it in the cornflake crumbs, pressing hard so the crumbs adhere.
7. Place the coated chicken on the prepared baking sheet and lightly spray the top of each thigh with cooking spray.
8. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.