FRIED CHICKEN CEREAL RECIPES

Steps:

• Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
• Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
• Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
• Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
• Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
• Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
• Transfer to a platter and serve hot or at room temperature.