Ingredients
- Vegetable cooking spray
- 3 cups cornflake cereal
- ⅓ cup grated Parmesan cheese
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ cup flour
- ¾ cup low-fat buttermilk
- 6 chicken thighs
Directions
- Pre-heat oven to 375°F.
- Wash your hands well with soap and hot water.
- Line a baking pan with aluminum foil and coat with cooking spray.
- Place cereal in large plastic storage bag and seal bag. Roll a can across the sealed bag to crush cereal.
- Place Parmesan cheese and all spices in a large bowl with crushed cereal. Stir to combine.
- Measure out flour into a small mixing bowl.
- Pour buttermilk into a small mixing bowl.
- Dip thighs into flour, turning to coat.
- Move chicken from flour to the buttermilk, turning to coat the chicken. Place the chicken in the bowl containing cheese, crushed cereal, and spices.
- Press the crumb mixture on both sides to coat the chicken.
- Place chicken on the baking pan.
- Repeat steps 8-11 with the remaining chicken.
- Sprinkle remaining cornflake mixture evenly over chicken.
- Wash hands well with soap and hot water after handling raw chicken.
- Place chicken in the oven and cook for 50 minutes.
- Check the temperature of the chicken using a meat thermometer. Make sure it is fully cooked. It should be 165°F.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.