Baked southern fried chicken

Serves 6-8  Prep time 20 minutes
Cook time 50 minutes

8 pieces chicken (breast meat) or 1 whole chicken (cut into 2 breasts, 2 thighs, 2 legs and 2 wings)
½ cup all-purpose flour
kosher salt to taste
ground black pepper to taste
4 cups cornflakes (unsweetened)
1 cup buttermilk
2 tsps Dijon mustard
¼ tsp cayenne chili pepper
1½ tsp paprika
¾ tsp ground sage

• Preheat oven to 220°C.
• Rinse the chicken in cold water and pat dry.
• In a low baking dish add the flour and ¼ tsp of both salt and pepper, and mix evenly with a fork.
• Place cornflakes in a resealable plastic bag and crush with a rolling pin until the consistency of coarse sand. Place cornflakes on a plate or baking dish.
• In a wide bowl whisk together buttermilk, mustard, cayenne pepper, paprika and sage until even.
• Dredge each piece of chicken first in the flour, then the buttermilk mixture, then roll in the cornflakes, making sure to fully coat the chicken all around.
• Arrange the coated pieces on a rack in a roasting pan or baking sheet and cook for 15 minutes, then lower the heat to 190°C and continue cooking for 25 minutes, or until cooked through and juices run clear. Be careful not to overcook or chicken becomes dry. Serve immediately.

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