Description
This Buttermilk Cornflake Chicken Recipe (Oven or Air Fryer) dish is made with chicken drumsticks, corn flakes, butter, and garlic powder.
Ingredients
Scale
- 12 chicken drumsticks
- 1 stick of butter
- 1/4 cup buttermilk
- 1 box of corn flakes
- 1 tablespoon of garlic powder
Instructions
- In a large plate or tray, add all of the corn flakes and crush them with your hands until you get small pieces that will stick to the chicken. Add the garlic powder into the corn flakes and keep crushing and mixing with your hands.
- In a large bowl, melt the butter in a microwave. Pour butter in a large bowl along with the buttermilk. Prepare a baking sheet with nonstick cooking spray. Dip a drumstick into the buttermilk and then into the corn flakes and finally into the baking pan. Continue with the rest of the drumsticks.
- Oven: Preheat the oven to 375 F. Bake in the oven for 45 minutes, flipping once halfway, until chicken reaches 165°F internal temperature.
- Air Fryer: Preheat air fryer to 400°F. Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F.
Notes
- Crush the cornflakes finely: For a crispy and even coating on the chicken drumsticks, make sure to crush the cornflakes into fine crumbs. You can use a food processor or a rolling pin to achieve this. Avoid leaving large chunks of cornflakes, as they may not stick well to the chicken and result in uneven coating.
- Season the chicken well: Don't skimp on seasoning the chicken drumsticks. Before coating them with cornflakes, season the chicken with salt, pepper, and any other desired herbs or spices to add flavor to the dish.
- Use a breading station: Set up a breading station with separate bowls for flour or other dry coating, beaten eggs or other wet coating, and crushed cornflakes. This will help you coat the chicken evenly and prevent the breading from becoming too clumpy.
- Double coating for extra crunch: For an extra crispy crust, you can do a double coating. After the first coat of cornflake crumbs, dip the chicken drumsticks back into the beaten eggs or wet coating, and then coat them again with cornflake crumbs. This will create a thicker crust and result in a crunchier texture.
- Bake on a wire rack: To ensure that the bottom of the chicken drumsticks stays crispy, consider placing them on a wire rack on top of the baking sheet, instead of directly on the baking sheet. This will allow air to circulate underneath and help to keep the bottom of the drumsticks crispy.
- Use a meat thermometer: To ensure that the chicken drumsticks are cooked through and safe to eat, use a meat thermometer to check the internal temperature. The internal temperature of the chicken should reach 165°F (74°C) to ensure that it's fully cooked.
- Avoid overcrowding: Make sure to give enough space between the chicken drumsticks on the baking sheet, so that they can bake evenly and achieve a crispy crust. Overcrowding can result in uneven cooking and a soggy crust.
- Let them rest before serving: Allow the cooked cornflake chicken drumsticks to rest for a few minutes before serving. This will help to retain their juiciness and prevent the crust from becoming too soggy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 271kcal
- Sugar: 7g
- Sodium: 479mg
- Fat: 6g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 90mg
