Crispy Corn Flake Chicken
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Ingredients: chicken thighs, buttermilk, crushed corn flakes, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Season the chicken thighs with salt and pepper, then pour the buttermilk over the chicken. Refrigerate for at least an hour or up to 24 hours.
Mix the corn flakes, cheese, garlic and onion powder, salt and pepper. Press chicken into corn flake mix. Place chicken on rack on top of sheet pan.
Spray tops of chicken with olive oil and bake for 45 minutes and to 160F in a 400F oven.
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