Oven-Fried, Corn Flake-Crusted Chicken

Ingredients

• Kosher salt for brine
• 2 teaspoons granulated sugar
• 1 1/2 pounds boneless, skinless chicken breast or legs
• 2 tablespoons olive oil
• 3/4 cup cornmeal
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1 cup buttermilk
• 1 tablespoon milk
• 3 cups Corn Flakes cereal, crushed

Directions

1. In a large container, whisk together 3 tablespoons kosher salt, 2 teaspoons sugar, and 1 quart of water. Add the chicken, cover the container, and refrigerate it for at least 4 hours or up to overnight.
2. Set an oven rack in the center of the oven and heat the oven to 400 degrees F. Cover a rimmed baking sheet with foil, then brush the foil with oil. Take the chicken out of the brine and blot it dry.
3. In a bowl, combine the cornmeal, 1/4 teaspoon salt, 1/2 teaspoon black pepper, cayenne, and oregano. In a separate bowl, stir the buttermilk with 1/8 teaspoon cayenne and 1/4 teaspoon salt. Put the crushed corn flakes in a pie plate.
4. Coat the chicken 1 piece at a time: first dredge it in the cornmeal mixture, then dip it into the buttermilk, then press it thoroughly into the crushed corn flakes. Arrange the pieces on the prepared baking sheet with space between them. Bake until the coating is golden and crisp and the chicken is cooked through, 160 degrees F for white meat or 170 degrees F for dark, 30 to 35 minutes. Take the pan out of the oven and rest the chicken for 5 minutes before serving.