This crunchy chicken is moist in the inside just like in KFC.
- Chicken Breast, Thigh, Wing - 8 pieces
- Flour - 1/2 cup
- Ground Pepper - 1 pinch
- Seasoning Salt - to taste
- Cornflakes - 4 cups
- Milk - 2/3 cup
- Dijon Mustard - 2/3 cup
- Cayenne Pepper - 1/4 teaspoon
- Paprika - 1 1/2 tsp
- Ground Sage - 3/4 tsp
Preheat the oven to 425ºC/218ºF degrees.
Clean the chicken pieces and dry them. Season the flour with salt and pepper. Sprinkle each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside.
Crush the cornflakes by placing them in a big plastic bag, carefully pressing the bag to push out the air. Close the bag and keep on crushing them. Open the bag and pour the crushed flakes into a bowl or onto a plate.
In a large bowl mix the milk, mustard, cayenne pepper, paprika and sage. Dip each floured chicken piece in the milk and roll them in the cornflake crumbs.
Place the chicken pieces in the oven. Cook for 15 to 20 minutes, lower the heat and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is prickled with a knife.
Also known as: Breaded Chicken Pieces