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Oven-Fried Chicken
Nathan Congleton / TODAY
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Don't be scared off by the amount of butter in this recipe. A lot of it gets left in the baking dish along with the chicken fat that renders during baking. And actually, that's what makes this recipe so genius: The rendered fat and butter come together to fry the chicken right in the oven.


    • 6 cups cornflakes
    • 2 large eggs
    • 8 mixed small chicken thighs and drumsticks
    • Kosher salt and freshly ground black pepper
    • 3/4 cup (1½ sticks) unsalted butter


1. Preheat the oven to 375°F.

2. Put the cornflakes in a large re-sealable plastic bag and, using a meat mallet or rolling pin, finely crush them. In a shallow bowl, beat the eggs. Season the chicken generously with salt and pepper. Dip the chicken in the eggs, letting the excess drip back into the bowl, then dredge in the cornflakes and transfer to a plate.

3. Put the butter in a large ceramic baking dish and put the dish in the oven for about 10 minutes, until the butter has melted. Arrange the chicken in the baking dish, skin-side down. Bake for about 25 minutes, until golden and crisp on the bottom. Flip the chicken and bake for about 25 minutes more, until an instant-read thermometer inserted into the thickest piece registers 165°F. Transfer the chicken to a platter and serve right away.

Excerpted from Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple. Copyright © 2018. Reprinted by permission of Houghton Mifflin Harcourt.

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