Oven-Fried Chicken

This recipe was created by America’s Test Kitchen Kids. Cornflakes are the secret ingredient that give this baked chicken a crispy, crunchy coating. Safety Considerations: This recipe uses the oven.

Serves: 6Prep: 50 minutesCook: 50 minutesTotal: 1 hour 40 minutesDifficulty: Hard

Serves: 6


  • 2 cups buttermilk
  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt
  • 1⁄2 teaspoon pepper
  • 1 teaspoons garlic powder
  • 3 pounds bone­in chicken pieces (split breasts, drumsticks, and/or thighs)
  • Vegetable oil spray
  • 4 cups cornflakes
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika


  • In large bowl, whisk together buttermilk, mustard, salt, pepper, and garlic powder.
  • Use paper towel to grasp skin on one piece of chicken, then pull off and discard skin. Repeat with remaining pieces of chicken. Add chicken to buttermilk mixture and turn to coat well. Wash your hands. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Use paper towel to grasp slippery skin. You can use kitchen shears to trim any stubborn bits of skin on drumsticks.
  • Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.
  • Place cornflakes in large zipper-­lock bag. Add poultry seasoning and paprika. Seal bag and shake to combine. Use rolling pin to crush cornflakes into small pieces. Pour cornflake mixture into second large bowl. Press rolling pin back and forth over zipper-lock bag until cornflakes are broken into small pieces.
  • Remove one piece of chicken from buttermilk mixture, add to bowl with cornflake mixture, and toss to coat. Use your hands to gently press crumbs onto all sides of chicken. Place chicken on greased rack in baking sheet. Repeat with remaining pieces of chicken. Wash your hands. Turn chicken pieces in crumbs to coat. Use your hands to gently press crumbs onto chicken so they stick.
  • Spray chicken all over with vegetable oil spray until each piece is shiny. Place baking sheet in oven and bake until chicken breasts register 165 degrees on instant-read thermometer and drumsticks/thighs register 175 degrees, 35 to 45 minutes. (To take the temperature of the chicken, insert the tip of the thermometer into the center of the thickest part of the food, making sure to avoid any bones. And ask an adult for help; the food—and the baking sheet—are likely very hot.)
  • Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on second cooling rack and let cool for 5 minutes. Serve.