This chicken is everything you want fried chicken to be- crispy crunchy coating, tender juicy meat- and nothing you don’t- deep fried and full of fat. It’s perfect for a weekend picnic, backyard bbq, or any on’ family dinner.
8 chicken pieces (thighs and drumsticks), skinless and bone-in
2 cups buttermilk
1 cup ranch dressing
2 cups flour
3 eggs, beaten
1 box corn flakes
Combine buttermilk and ranch. Place chicken in a bowl and pour buttermilk dressing over. Mix well to make sure all the chicken is coated. Marinate for at least 30 minutes, or overnight.
Place corn flakes in food processor and process until crushed. Transfer to a shallow dish. Place the beaten egg in another shallow dish, and the flour in a third. Season the chicken with salt and pepper. Dredge chicken in flour, then egg, then crushed corn flakes, making sure to coat well in each station. Transfer coated chicken to a dish or pan and refrigerate for 30 minutes to set.
Preheat oven to 400˚. Place a wire rack on a sheet pan and coat with non-stick cooking spray. Place the chicken on the wire rack. This will ensure that hot air is circulating all around the chicken, browning and crisping it evenly. Bake chicken for about 30 minutes, until it’s golden brown and has an internal temperature of 165˚.
Remove chicken from oven. Let rest for 5-10 minutes before serving.