Crispy Baked “Fried” Chicken

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Yuuuuuuuuum!

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10 Chicken Drumsticks

1/2 Cup Flour

Kosher Salt

Pepper

5 Cups Corn Flakes

1 Cup Buttermilk

2 Tbsp. Dijon Mustard

1/4 Tsp. Cayenne Pepper

1 1/2 Tsp. Paprika

3/4 Tsp. Ground Thyme

Preheat oven to 425.

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Crush corn flakes in a zip lock baggie. I was rather crafty and used a bottle of wine because I don’t own a rolling pin. *adding it to my wish list now*

Mix salt and pepper with the flour in a shallow bowl.

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Stir in the mustard, cayenne pepper, paprika, and thyme with the buttermilk.

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Coat each drumstick well with the seasoned flour and set aside.

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Once each piece is coated give them a quick milk bath and roll in the crushed corn flakes.

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Line them up on a prepared baking sheet and rack that has been sprayed with olive oil cooking spray, or simply wipe down with olive oil.

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Bake 20 minutes then lower the heat to 375 and bake an additional 30 minutes or until cooked through.DSCF7300

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