Here’s a crispy, crunchy oven-fried chicken recipe that won’t leave your guests feeling liked they missed out on the real thing. We've double-dipped it—first in wheat germ and then in crushed corn flakes—to give it that nice, crunchy outside that makes traditional fried chicken irresistible.
Makes 8 pieces
2 tablespoon vegetable or canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup low-fat buttermilk
3/4 cup Kretschmer Original Toasted Wheat Germ
2 eggs, lightly beaten
4 cups corn flakes, crushed
4 large chicken legs, skin removed (about 1 pound)
4 boneless, skinless chicken thighs (about 1 pound)
Place rack in upper third of oven. Preheat oven to 350° F. Oil a baking sheet with sides.
In shallow bowl, mix together salt, pepper, paprika, cayenne and wheat germ. Pour buttermilk, whisked eggs and corn flakes into three separate shallow bowls (4 bowls total).
Taking one piece of chicken at a time, dip it first into the buttermilk, then wheat germ, then egg and finally the corn flake crumbs, patting with your fingers to make the crumbs adhere. Place pieces on prepared baking sheet.
Bake until chicken is crisp and golden, 40 to 45 minutes. Serve immediately or at room temperature.