Skip the fryer and go for this delicious oven-fried chicken made with corn flakes, buttermilk, and hot sauce. Served with a spicy honey sauce and a vinegary, crunchy slaw, this dish is the perfect weeknight meal to make when you're craving takeout.
1 kg (2.2 lb) chicken breast, thighs or drumsticks
1 1/2 teaspoon kosher salt, divided
1/2 cup all-purpose flour
1 1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
1/4 cup (60 ml) buttermilk
1-2 teaspoon hot sauce
5 cups cornflakes, finely crushed
Spicy Honey Sauce
1/4 cup honey
2 teaspoon hot sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup (60 ml) apple cider vinegar
1 tablespoon (15 ml) lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey (or spicy honey from above)
1/2 teaspoon celery salt, optional
2 tablespoons (30 ml) extra virgin olive oil
1/4 red onion, very thinly sliced
1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced)
1 carrot, sliced
Kosher salt and ground black pepper, to season
Preheat the oven to 425°F (220°C) and line a baking sheet with a baking rack.
Layout the chicken and pat each piece dry with a piece of paper towel. Season with one teaspoon kosher salt.
In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining half a teaspoon of kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
Bake the chicken until the internal temperature reaches 165°F (75°C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks.
Season the chicken immediately with kosher salt and allow it to rest for about five minutes.
Spicy Honey Sauce
Combine honey, hot sauce and crushed red pepper flakes in a small bowl.
Transfer them to an airtight container to store at room temperature for up to one month.
Whisk together the vinegar, lemon juice, mustard, honey, celery salt, and oil in a large bowl. Stir in the onion.
Thinly slice the cabbage and shred the carrot on the large side of a box grater then add to the bowl. Season with salt and pepper and mix very well to combine.
Divide chicken among four plates, along with spicy honey and vinegary slaw. Enjoy!
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