INGREDIENTS
- 1 tsp. garlic powder
- 2 1/2 c. buttermilk, divided
- 1 tsp. celery seed, divided
- 1/2 tsp. cayenne pepper, plus a pinch, divided
- Kosher salt and freshly ground black pepper
- 4 small chicken drumsticks, skin removed
- 4 small bone-in chicken thighs, skin removed
- 1 c. all-purpose flour
- 4 c. cornflakes cereal, crushed
- Sliced dill pickles, for serving
DIRECTIONS
- Preheat oven to 425°F. Combine garlic powder, 1 1/2 cups buttermilk, and 1/2 teaspoon each celery seed, cayenne, and salt in a bowl. Add chicken and marinate in refrigerator for 30 minutes.
- Fit a rack over a large rimmed baking sheet lined with heavy-duty foil. Combine flour, pinch of cayenne, and remaining 1/2 teaspoon celery seed in a bowl. Season with salt and pepper. Place remaining 1 cup buttermilk in a second bowl; season with salt and pepper. Place cornflakes in a third bowl.
- Remove chicken from marinade, letting excess drip off; discard marinade. Coat chicken with flour mixture, dip in buttermilk, then coat with cornflakes, pressing gently to help adhere. Arrange chicken on prepared baking sheet. Bake until cooked through, 25 to 27 minutes. Serve with pickles alongside.
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