Saturday, May 7, 2011

Marinated Oven-Fry Chicken with Cornflake Crust

1 whole chicken, cut up

EDIT: Aaack! I left the salt off the ingredients for the marinade. (And it's really a brine, anyway.)
2 Tbsp kosher salt
1 Tbsp spicy mustard
2 Tbsp chunky rooster sauce
dash Worcestershire
dash lemon juice
1 cup water

6 cups cornflakes
1 Tbsp garlic powder
1/2 tsp table salt
1/4 cup flour (optional)
approx. 1/4 cup olive oil

Mix the salt, mustard, chunky rooster sauce, Worcestershire, lemon juice, and water. Pour into a gallon-size zip-top bag. Add the chicken pieces. Seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 2-4 hours, turning and squishing the bag occasionally to ensure thorough coverage.

Preheat the oven to 400F. Line a sheet pan with parchment paper. Put the cornflakes, garlic powder, salt, and flour in a food processor. (The flour can be omitted for the gluten-intolerant but it helps the crumb cling better to the chicken.) Process until the mixture is more or less the texture of (coarse) panko breadcrumbs, then slowly drizzle in the oil. You want the final mix to be moist enough to cling to the sides of the workbowl when you stop the blades and then slowly slump down.

Put the crumb into another zip-top bag. Rinse and drain the chicken. One at a time put the chicken pieces in the crumb bag and go all shake-and-bake on it, and place on the sheet pan. Bake at 400F for approximately 45 minutes or until the internal temperature of the thigh pieces passes 165F.

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