Oven-Fried, Corn Flake-Crusted Chicken Recipe

• Kosher salt for brine
• 2 teaspoons granulated sugar
• 1 1/2 pounds (24 ounces) boneless, skinless chicken breast or legs (see note)
• 2 tablespoons olive oil
• 3/4 cup cornmeal
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1 cup buttermilk
• 1 tablespoon milk
• 3 cups Corn Flakes cereal, crushed

1. Whisk 3 tablespoons kosher salt and 2 teaspoons sugar with 1 quart of water in a large container. Place chicken in brine, cover with lid, and chill at least 4 hours or up to overnight.
2. Adjust oven rack to middle position and preheat to 400u0b0F. Line rimmed baking sheet with foil and brush with oil. Remove chicken from brine and pat dry.
3. Stir cornmeal, 1/4 teaspoon salt, 1/2 teaspoon black pepper, cayenne, and oregano in a bowl. Stir buttermilk with 1/8 teaspoon cayenne and 1/4 teaspoon salt. Place crushed corn flakes in pie plate.
4. Working one piece at a time, coat chicken in cornmeal mixture, dip in buttermilk, and coat well in crushed corn flakes. Place chicken, evenly spaced, on baking sheet. Bake until golden and crispy, and chicken is cooked through (160u0b0F for white meat, 170u0b0F for dark), 30 to 35 minutes. Remove from oven and let chicken rest 5 minutes before serving.

kosher salt, sugar, chicken, olive oil, cornmeal, kosher salt, cayenne, oregano, buttermilk, milk, corn flakes cereal

Taken from www.seriouseats.com/recipes/2014/01/oven-fried-corn-flake-crusted-chicken.html (may not work)