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.

Vacation post: boneless lamb roast en croûte

boneless leg of lamb rolled roast, 3-4 lb
several cloves garlic
2 lime wedges
canola oil
coarse-ground mustard
panko breadcrumbs

Preheat oven to 275F. Peel and sliver several garlic cloves. Prepare the roast by poking multiple slits all over it with a thin-bladed knife and slicking a garlic sliver into each slit. Push the lime wedges into the center of the rolled roast. Rub lightly with canola oil. Place in oven.

Bake until the roast reaches an internal temperature of 170F. Remove from oven and raise temperature to 450F. When the roast has rested and is cool enough to handle, rub it lightly with coarse mustard and roll in panko breadcrumbs. When the oven is up to temperature, put the roast back in for 10 minutes to form a delicious crust. Remove from oven; allow to rest another 10 minutes before carving.