Southern Cornflake Crusted Oven-Fried Chicken Recipe

1/2 cup buttermilk
1 tsp poultry seasoning, divided
1 cup cornflakes, crumbled
1 1/2 Tbsps onion powder
1 1/2 Tbsps garlic powder
2 tsps black pepper
2 tsps cayenne pepper
1 tsp ground ginger
pinch paprika or smoked paprika
8 pieces washed, dried chicken, any pieces you prefer

Put a rack on top of a baking sheet big enough to fit the 8 pieces of chicken. This will need to go into the refrigerator.

In a bowl, mix the buttermilk with 1/2 tsp poultry seasoning.

In another bowl, mix together the cornflakes with the remaining poultry seasoning and all the other seasonings.

Prepare chicken first by dipping each piece into the buttermilk, dripping off excess, then rolling in seasoned cornflake crumbs.

Set each piece onto the rack covered baking sheet. When all pieces are coated, lightly cover with wax paper and put in refrigerator for 1 hour.

Preheat oven to 350 degrees and remove chicken from refrigerator.

Arrange chicken on a baking sheet that has been lightly oiled, then cover sheet with aluminum foil and bake in preheated oven for 35 minutes.

Uncover chicken and put back in oven for another 35 minutes or until chicken gets crisp and meat pulls away from bones easily.

Remove and set on a rack to cool before serving.

You will have to adjust the cooking times based on what chicken pieces you use. Dark meat needs more time than white meat, and bone-in chicken requires more time than boneless chicken.