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Crispy Baked Chicken

Total Time: 
1 hr 10 mins

About Recipe

This is a very delicious recipe of crispy chicken that is usually fried. But making it very healthy for you, this chicken is baked. Now you can enjoy the yummy crispy chicken without frying it.


  • 8 pieces of chicken (preferably 2 thighs, 2 breasts, 2 wings and 2 legs)
  • Half cup of all-purpose flour
  • Freshly ground pepper
  • Kosher salt
  • 4 cups cornflakes
  • 2 tablespoons of Dijon mustard
  • 2/3 cup of buttermilk
  • 1 and a half teaspoons paprika
  • 1/4 teaspoons of cayenne pepper
  • 3/4 teaspoon of ground sage


Preheat oven to 425°F degrees. Place rack on the baking sheet or in the roasting pan. Rinse chicken in the cold water and pat dry. Season flour with ¼ teaspoon pepper and the salt on a plate or in one wide bowl. Dredge each piece of chicken through flour so it is fully coated. To shake off the excess flour, tap against bowl and set aside then discard the flour. Crush cornflakes by carefully placing them in one big plastic bag and seal it up after pushing out all the air. Take a rolling pin and run over the cornflakes. Now pour the crushed cornflakes onto a plate. Mix the mustard, buttermilk, sage, paprika and cayenne pepper in a bowl. Now dredge all the floured chicken pieces one by one in this batter and roll in cornflake crumbs. Arrange chicken pieces on rack and place them in hot oven. Cook them for around 15-20 minutes then lower heat to 375°F and cook for 25-30 minutes again, until cooked crispy and through. The juices need to run clear when you pierce the chicken with a knife.

Recipe End Notes

  • Fat- 22g (Mono: 9g, Sat.: 6g, Poly: 5g)
  • Calories- 520
  • Cholesterol- 136mg
  • Carbohydrate- 41g
  • Sodium- 1,040mg
  • Protein- 40g
  • Fiber- 1.5g