Hi guys! Happy Monday! With our focus switching more to food in 2016 at TheLoDown we’re starting a new weekly series called: “Dinner Series” (super fancy, I know). I make dinner all the time for my boyfriend and my friends, so why not share what I’m making with y’all? We’ll be posting the recipes over the course of a few days at the top of the week, or sometimes all on the same day – just depending on how you like it. If you have any thoughts on the post schedule (like you prefer all the recipes to go live on the same day) let us know in the comments!
This week we have an ‘effing classic: Baked Cornflake Chicken like Momma used to make, paired with Wilted Dandelion Greens, and the most delicious Mashed Sweet Potatoes you’ve ever had. I wanted to create a southern-inspired dinner and boy, did I hit the nail on the head. It was fantastic. I’ll be posting the Wilted Dandelion Greens and Mashed Sweet Potato recipes tomorrow so stay tuned!
Wilted Dandelion Greens
Mashed Sweet Potatoes
So without wasting anymore time, let’s get into this easy Baked Cornflake Chicken Recipe. I used legs and bone-in thighs only (I find the darker meat is better when baked) and this should serve at least 4 people.
- 10 chicken legs (drumsticks)
- 4 chicken thighs, bone-in
- 2 cups flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 1/4 cup mayo
- 3 tablespoons dijon mustard
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons ground sage
- Lots of cornflakes (buy a whole box at the grocery store)
- Preheat your oven to 425 F and cover two baking sheets with pieces of parchment paper (this makes the clean-up much easier).
- Rinse your legs and thighs under water and pat dry.
- Set up your cornflake chicken station like an assembly line: flour, mayo, cornflakes, baking sheets. Here’s how: In a large dish of some kind, combine flour with salt and pepper. In another large bowl next to it, combine your mayo with dijon mustard, cayenne pepper, paprika, and ground sage. Then you’ll want to have your cornflakes crunched up and ready to go in a large gallon size zip-locked bag. Next to that should be your baking sheets ready to accept your delicious pieces of cornflake coated chicken. If you’re by yourself this will be a messy process. You could use a spoon of some kind to help add the mayo mixture to the chicken but I find that using your hand is easier. Get a friend or your kid to help with the cornflake part if that makes it easier.
- Once your station is set up, prepare 3-4 legs or thighs in the flour mixture by rolling it through and making sure each pieces is totally covered. The layer of flour doesn’t need to be too thick. I like to have a couple of pieces ready to go at once so when I’m putting the layer of mayo on the others just wait for their turn in the flour.
- Next, pick up your floured thigh and gently massage some of the mayo mix all over your chicken. Toss it into your cornflake bag until it’s completely covered and then lay to rest on your baking sheet. Repeat until all your chicken is ready for the oven.
- Put the sheets in the oven and bake the chicken at 425 for about 15 minutes. Then lower the temp to 375 and cook for another 25-30 minutes, until the juices run clear.
- Enjoy with your Wilted Dandelion Greens, and Mashed Sweet Potatoes. Yum!