Now we’ve all seen the baked chicken on the box of Corn Flake Crumbs…but my momma changed the recipe just a bit to give it pizazz! And it’s even easier.
The secret’s in the sauce!
Preheat oven to 375° F (190° C).
First, get your chicken pieces any way you want. Wings, the whole 10-piece cut-up, legs and thighs, whatever. (Boneless, however, will require a different cooking method and/or time.)
Have a great barbeque sauce. (Special recipe TK sometime in the future!)
Placed all washed chicken pieces into a gallon-size re-sealable freezer-weight bag. Pour in about 1/2-cup of BBQ sauce.
Now pretend you’re a Seal-A-Meal: close the bag to about an inch from the end, then push the excess air out, and seal. I actually suck the air out, making a virtual vacuum-seal, but I’ve got a good immune system, and we are dealing with raw poultry at this point.
Massage the sauce into every crevice and surface of the pieces. Be careful not to rip the bag on a sharp rib or other pokey surface. This is one of the reasons to use the freezer weight version; it’s just much stronger.
Prepare a deep bowl with a couple of inches of Corn Flake Crumbs in the bottom. Place each piece, one-by-one, into the bowl and swirl around, maybe using a spoon to help coat completely. Place right side up onto a rack over a shallow roasting pan. I stress the rack, or the bottoms won’t be crispy. And we love crispy, right?
Alternatively, use the Shake-n-Bake coating method with a large Tupper-type container and lid. Place chicken pieces in, one at a time, and cover tightly. Shake well, and remove to the rack.
Repeat until you’ve coated all of your chicken, placing them close together, but not touching one another. Sprinkle seasoned salt and/or black pepper, if desired.
Bake in preheated oven for 45 minutes for a whole chicken cut up, or legs and thighs; about 35-40 minutes for wings.
Let stand five minutes and enjoy.
Reheat leftovers in a moderate oven for about 10 minutes. Do not microwave; it’ll just kill the crispiness.
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