A delightful twist on a classic baked chicken recipe, featuring a crispy cornflake coating and a flavorful batter.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy coating.
In a shallow bowl, place the crushed cornflakes and set aside.
Crush the cornflakes finely for a more even coating.
In a mixing bowl, whisk together the flour, egg, milk, salt, pepper, and garlic powder until smooth.
Ensure the batter is lump-free for an even coating.
Dip each chicken piece into the batter, ensuring it is fully coated.
Shake off excess batter before coating with cornflakes.
Roll the battered chicken in the crushed cornflakes, pressing gently to adhere.
Press the cornflakes firmly for a thicker crust.
Place the coated chicken pieces on a foil-lined baking sheet.
Use parchment paper for easier cleanup.
Drizzle the melted butter over the chicken pieces.
Drizzling butter enhances the golden color and flavor.
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the coating is crispy.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the crispy chicken hot with your favorite sides and enjoy!
Garnish with fresh parsley for a pop of color.
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