This recipe offers a delightful twist on classic fried chicken, delivering a crispy texture and rich flavor without the excess oil.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
Line a baking pan with foil and place a wire rack on top. Spray the rack with cooking spray.
Using a wire rack allows air to circulate, making the chicken crispy all around.
In separate bowls, place the flour, egg whites, and crushed cornflakes.
Crush the cornflakes finely for a more even coating.
Season the chicken with salt and cayenne, then coat with buttermilk.
Let the chicken sit in the buttermilk for a few minutes to absorb the flavors.
Dip each piece of chicken into the flour, then the egg whites, and finally the cornflakes, pressing gently to adhere.
Ensure each piece is fully coated for maximum crunch.
Place the coated chicken on the prepared rack and spray with cooking spray. Bake for 45-60 minutes until golden and cooked through.
Check the internal temperature of the chicken to ensure it's fully cooked (165°F or 74°C).
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, whisking constantly, until the gravy thickens. Stir in sage and pepper.
Whisking constantly prevents lumps and ensures a smooth gravy.
Serve the crispy chicken with the buttermilk gravy on the side. Enjoy your meal!
Garnish with fresh herbs for a touch of color and flavor.
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