Fake-me-out Fried Chicken

I love a challenge.

So when my cousin Rosa and my mom challenged me to a fried chicken contest I was thrilled. Meanwhile….I don’t know how to fry chicken.

(Take my “black card” now)

It’s harder than you think! The oil splatters and burns you, the chicken could fry too quickly and not cook (yukos) and alot of stuff can happen!

Sooooo I decided to take a shortcut/cop-out alternative approach. I have always heard about using Corn Flakes to fry chicken but I’ve never tried it. It makes the chicken really crunchy and yummy!

But the way I cooked it is not actually….fried. It’s baked. gasp!

It actually turned out really well though. And it was so much easier than risking burning your eyebrows off by frying chicken!

Oh and it’s a Joy of Cooking recipe! I’ve always wanted to try a recipe from that legendary cookbook.

My suggestions:

  • Brine the chicken before you cook it. This allows the salt to actually get in the chicken and adds flava! mmmhmm child.
  • Put the seasonings in a paper bag and shake the chicken instead of dipping the chicken.
  • Add extra melted butter – it just makes everything better. 🙂
(Funny how that drumstick is so close to the camera. It’s like it’s saying “WASSUUUP?!”

Oven-fried Chicken

Ingredients

Rinse and pat dry:

  • 3 1/2 pounds chicken parts

Season with:

  • Salt and ground black pepper to taste
  • (I also added some Old Bay seasoning for that ‘Maryland’ taste)

Whisk together in a shallow bowl:

  • 2 large eggs
  • 1/4 cup milk

Combine in a wide, shallow bowl:

  • 2 1/2 cups crushed corn flakes
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Directions

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.

Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:

2 to 3 tablespoons melted butter

Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

So you’re dying to know who won the contest, right? Well, let’s just say I didn’t come in 1st place. Check out the competition:

We numbered each batch and had a blind taste test. My chicken was called “healthy” since it wasn’t fried. Annnnnd defeat.

But try it for yourself and let me know how it goes!

Special thanks to Brianna Gist for taking the photos (and for encouragement) 🙂

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