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Baked Cornflake Chicken Thighs and Drumsticks

September 4, 2010

My grandmother made this recipe so many years ago and it is still so delicious.  I am going through recipes to find hers, but have not found this particular one.  (I will probably find it tomorrow after all the chicken has been eaten).  But “Martha” of course had this recipe.  It was also delicious and I think very close to the original.  Since it is baked it is easy enough to almost cook itself while you can get a few other things ready for a meal.  It has a nice crunch and the egg and cornflake mixture keeps the chicken very moist.  A great dish to take to a picnic or to the beach as well. 

Baked Cornflake Chicken Thighs and Drumsticks


  • 2 lbs. Chicken Thighs
  • 2 lbs. Chicken Drumsticks
  • Salt
  • Freshly Ground Pepper
  • 2 Large Eggs
  • 4 C. Cornflakes (crushed)
  • 4 T. Olive Oil
  • 1 T. Cayenne Pepper (optional) 


  1. Preheat oven to 400 degrees
  2. Rinse chicken and pat dry
  3. Season with salt and pepper
  4. Whisk the eggs in a bowl with 2 T. water
  5. In a large bowl mix the cornflakes with the oil, cayenne and 1 T. Salt
  6. Coat the chicken with the egg mixture and then the cornflake mixture
  7. Bake until golden brown (approx. 30 minutes) 


(Serves 6-8)

Inspired from “Grandma Cheney, Margaret”

Adapted from Martha Stewart Living Omnimedia, Inc.


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