Cornflake-Coconut Crusted Baked Chicken is crunchy and crispy on the outside and moist on the inside. It is a perfect, healthier replacement for fried chicken, full of unexpected flavor. The chicken is marinated in a tenderizing buttermilk brine and should be left there for 24 hours, and can be left for 48 hours. I suggest placing the chicken in the marinade the day before planning to cook and serve it.
2cupsCornflakes cereal, finely crushed to make 1 cup (gluten-free or regular)
1/2cupFinely Shredded Coconut, unsweetened
1/2cupPecans, finely chopped
1teaspoonBlack Pepper, freshly ground
24-48 hours before cooking the chicken: Combine the buttermilk, sweet onion, garlic and sweet chile sauce in a gallon zipper plastic bag. Close and shake to combine. Place chicken in the bag, squeeze out air and seal. Note: to ensure no leakage I usually place the bag in a second gallon size zipper plastic bag and seal it. Refrigerate for at least 24 hours.
When ready to cook the chicken: Preheat the oven to 400 degrees.
Spray a large baking dish or baking sheet with non-stick cooking spray.
In a large bowl combine the cornflakes, coconut and pecans. Mix thoroughly.
Place the lightly beaten egg in a bowl large enough to place a piece of chicken to coat it.
Lift a piece of chicken from the buttermilk brine, allow liquid to drain back into the bag. Roll the chicken in the egg to coat. Next roll the piece of chicken in the cornflake-coconut-pecan mixture to fully coat. Place the chicken on the prepared pan.
Repeat for remaining chicken thighs and drumsticks.
Place in the oven for 30 minutes. Turn chicken over and bake 15 additional minutes for a total of 45 minutes.