HONEY-CRISP OVEN-FRIED CHICKEN

From Ellie Krieger's Comfort Food Fix


4 skinless bone-in chicken thighs (about 1 1/2 pounds)
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
olive oil cooking spray
2 tablespoons honey

Place the chicken in a bowl with the buttermilk and toss to coat.  Marinate in the fridge 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).  You could also put in a ziploc bag and beat with a rolling pin until crumbs form.  Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper and cayenne pepper.

Preheat the oven to 350 degrees.  Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from 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 the cooking spray.  Bake until the chicken is crisped and cooked through, 45 to 50 minutes.  YIELD:  4 servings