I've always heard good things about using cornflakes on chicken, so when I was in the grocery and looking for a cheap dinner, I decided to try it. It's really easy and has a great, flavorful crunch. Feel free to change the seasoning.
Serve 3-4
Ingredients:
4 skinless chicken thighs
1 cup crushed corn flakes
2 tbsp olive oil
1 tbsp freshly chopping basil
1 tsp freshly chopped parsley
1/2 tsp dried oregano
1/2 tsp dried thyme
big pinch of cayenne pepper
1 egg
1 tbsp water
Directions:
Season the chicken liberally with salt and pepper and set the oven to 400. Mix the crushed cornflakes with the herbs, a big pinch of kosher salt, and 1 tbsp of olive oil. Pour into a shallow bowl. In another shallow bowl, whisk the egg with a tablespoon of water.
Put a sheet of tin foil on a cookie sheet and lightly grease. Dip the chicken first in the egg mixture, then in the cornflake mixture and be sure to coat it completely. Place on the cookie sheet and repeat with the next pieces.
Drizzle the remaining 1 tbsp of olive oil over the chicken pieces and put in the oven for about 35 minutes until golden on the outside and cooked inside. (You may have to slice one open to test.)
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