Recipe adapted from Aida Mollenkamp’s Keys to the kitchen.

FOR THE MARINADE:

Mix all of the ingredients until well combined. Add the chicken, toss to coat, cover. Now refrigerate a min of 2 hours but try for 6.

When you are ready to coat and cook the chicken, heat the oven to 425 making sure the oven rack is positioned in the middle of the oven. Place a cooling rack in/on your baking sheet. Set aside.

FOR THE COATING:

Dump the cornflakes, cheese, oil, salt, black pepper and cayenne in a med sized bowl. Mix until well combined. Set aside. In a separate bowl thoroughly whisk together the eggs. Set aside.

Remove the chicken from the marinade, making sure you let any of the excess marinade drip off. Dip the chicken into the eggs first and then into the cornflake mixture, turning the chicken to coat; you can help the mixture stick to the chicken by pressing down on it. Place the coated chicken on your prepared baking sheet. Let the chicken rest on the baking sheet for 15 min before baking.

Bake for 45 min or until the coating is golden and crispy and the juices of the chicken run clear when tested.

ROSEMARY-LEMON MARINADE:

• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1/4 cup freshly squeezed lemon juice
• 2 tsp dried rosememary ( 2 tbsp fresh )
• 4 garlic cloves, minced
• 2 tsp lemon zest
• 3/4 cayenne pepper
• 1 tsp salt
• 8 chicken thighs, skinless, bone in if you can find or skinless boneless, this is what I used and they were great!

CRISPY COATING:

• 2 1/4 cups kellogs cornflakes crumbs
• 1/2 cup grated parmasean
• 1/4 cup canola oil
• 1 tbsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 large eggs, beaten thoroughly

BBQ DIPPING SAUCE:

• 1 1/2 cups ketchup
• 6 tbsp cider vinegar
• 1/2 cup water
• 3 tbsp canola oil
• 2 tbsp butter, melted
• 2 tbsp worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp minced garlic
• 1/4 tsp hot sauce

Mix all the above ingredients in a bowl until well combined. Enjoy.