Crispy, corn flake coated chicken, roasted brussel sprouts, and some roasted potatoes. I know, sprouts are not a fan favorite. I've always loved them, but you could easily sub broccoli or another green veggie for them, but let me tell you, they are amazing when roasted!
Preheat the oven to 425. Cut the brussel spouts and potatoes, tossed them in olive oil, salt, pepper, and garlic powder and then put them on a sheet pan.
In the oven they go! Yes, I did use the same bowl that I tossed the veggies in to dip my chicken in milk. Ain't nobody got time for two bowls. I crushed the corn flakes in my blender and then put them in a plastic bag with salt, pepper, smoked paprika, and garlic powder.
Dip the chicken in the milk
Then in the crumbs. Shake it around a little if you don't want to use your hands.
Sorry for the blur on this one, but there it is on the pan.
I used just legs and baked them for 35 minutes.
The result was some golden brown, crispy, super flavorful chicken
And those sprouts don't look too bad either!
Oven Fried Chicken and Roasted Veggies
Ingredients
- 8-12 chicken drumsticks
- 3 cups corn flakes, crushed very fine
- 1 cup milk (buttermilk, if you have it)
- Salt and pepper
- 1/2 tablespoon smoked paprika
- 1/4 cup Parmesan cheese
- 1 1/2 pounds fresh brussel sprouts
- 3 large potatoes
- 3 tablespoons olive oil
- 1 tablespoon each garlic powder and onion powder
Preheat the oven to 425. Cut the brussel sprouts in half and cut the potatoes into even pieces. Toss them in the oil, some salt and pepper, garlic powder, and onion powder. Put them on a sheet pan and into the oven.
Combine the corn flakes, some salt and pepper, parmesan cheese, and smoke paprika in a large zip top bag. Dip the chicken in the milk and then the corn flake mixture. Get that chicken on another sheet pan and into the oven for 35 minutes or until it has an internal temp of 165 and the juices run clear.
No comments:
Post a Comment