Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.
4 skinless bone-in chicken thighs (about 1-1/2 lb.)
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Olive oil cooking spray
2 Tbs. honey
Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
Heat the oven to 350°F. Spray a baking sheet with cooking spray.
Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.