Chicken Baked in Cornflake Crumbs

• 23 shakes of Tabasco sauce (optional)
• 1 cup buttermilk, well shaken
• 1 cup cornflake crumbs
• 8 chicken pieces (drumsticks, thighs, breasts), with skin
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat the oven to 350F.
2. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
3. Shake the Tabasco sauce into the buttermilk and pour into a shallow bowl.
4. Place the cornflake crumbs in another bowl or on a piece of waxed paper.
5. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs.
6. Place the coated chicken pieces on the cookie sheet and sprinkle with the salt and pepper.
7. Bake the chicken for 1 hour, or until the crust is golden brown and the thigh meat is no longer pink at the bone.
8. Check this with the point of a sharp knife.
9. Remove the pieces from the pan and serve while the chicken is warm.
10. To make crumbs, place cornflakes in a sturdy resealable plastic bag and roll over the sealed bag with a rolling pin.
11. Remove the chicken skin for less fat.

tabasco sauce, buttermilk, cornflake crumbs, chicken, salt, pepper

Taken from www.epicurious.com/recipes/food/views/chicken-baked-in-cornflake-crumbs-389007 (may not work)