Rosemary-Lemon Cornflake-Crusted Oven Fried Chicken

• Gluten free

• Meat

  • 8 Chicken thighs (about 2 pounds, boneless skinless

• Produce

  • 4 Garlic cloves, medium
  • 2 tsp Lemon, zest
  • 2 tbsp Rosemary, fresh leaves

• Refrigerated

  • 3 Eggs, large

• Breakfast Foods

  • 3/4 cup Cornflakes

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 1 1/4 tsp Cayenne pepper, ground
  • 1 1/2 cups Cornmeal, stone-ground
  • 2 Teaspons kosher salt

• Oils & Vinegars

  • 1/2 cup Canola

• Dairy

  • 1/2 cup Pecorino romano cheese
  • 1/2 cup Yogurt or buttermilk, plain

Found on saltandwind.com

Description

Ingredients

• 1/2 cup plain yogurt or buttermilk
• 1/2 cup canola, grapeseed, or peanut oil divided
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons fresh rosemary leaves roughly chopped
• 4 medium garlic cloves smashed
• 2 teaspoons grated lemon zest
• 1 1/4 teaspoon ground cayenne pepper divided
• 2 teaspons kosher salt divided
• 8 boneless, skinless chicken thighs (about 2 pounds)
• 1 1/2 cups stone-ground cornmeal
• 3/4 cup cornflakes crushed
• 1/2 cup finely grated Pecorino Romano cheese (about 2 ounces)
• 3/4 teaspoon Freshly ground black pepper
• 3 large eggs lightly beaten

Directions

• For the marinade: Combine yogurt or buttermilk, half the oil, all the lemon juice, rosemary, garlic, half the cayenne, half the salt, and al the zest in a bowl and whisk until evenly combined. Add chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 12 hours.
• When ready to cook, heat oven to 425°F and arrange rack in upper third. Nest a cooling rack inside a foil-lined rimmed baking sheet; set aside.
• For the coating: Combine cornmeal, cornflakes, cheese, remaining oil, remaining salt, pepper, and remaining cayenne in a shallow bowl, mix until well combined; set aside. Whisk together eggs in a second shallow bowl until evenly combined; set aside.
• To coat chicken, remove it from marinade and let excess drip off. Dip chicken in egg mixture then let excess drip off. Place chicken in the cornflake mixture and press down to help the mixture adhere; flip to coat chicken all over.
• Place chicken piece on baking sheet and repeat with remaining chicken. Let chicken rest on rack for 15 minutes before baking. Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160°F, about 40 to 45 minutes.