With roots deeply planted in Midwestern tradition, this baked 'KFC' chicken brings a blend of nostalgia and comfort to your table. I remember my grandmother describing how, before the age of fast food chains, fried chicken was a Sunday special in many farmhouses around the county. This baked variation offers all the crisp and flavor of the old-fashioned fried chicken, but it's much easier on the waistline and kinder with lesser mess, making it perfect for modern, busy families. Imagine sitting around the kitchen table with your loved ones, the aroma of this chicken taking you back to simpler times when meals were more about savoring and less about rushing.

This baked 'KFC' chicken pairs splendidly with creamy mashed potatoes and a rich gravy. For a true Midwestern experience, add a side of buttery corn on the cob or some green beans seasoned with bits of bacon. And of course, no Sunday dinner would be complete without freshly baked dinner rolls to soak up all those delicious juices. A chilled glass of sweet iced tea on a summer day or a warm apple pie for dessert turns this meal into a feast that satisfies both the heart and the stomach.

Servings: 6

6 chicken drumsticks
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried basil
1 cup buttermilk
1 egg
2 cups crushed cornflakes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

In a large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, oregano, thyme, and basil.

In another bowl, beat the egg into the buttermilk until well combined.

Prepare a third bowl with the crushed cornflakes.

Dip each drumstick into the seasoned flour mixture, ensuring each piece is fully coated.

Then, dip the floured chicken into the buttermilk mixture, letting any excess drip off.

Finally, roll the chicken in the crushed cornflakes, pressing gently to make sure the coating sticks.

Place the coated drumsticks on the prepared baking sheet, leaving a little space between each piece.

Bake in the preheated oven for 30-35 minutes or until the chicken is golden brown and cooked through. A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the drumstick.

Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

For a spicier kick, you can add a teaspoon of cayenne pepper to the flour mixture. If you prefer, use chicken thighs or wings instead of drumsticks, adjusting the cooking time as needed. For a gluten-free option, switch out the all-purpose flour for a gluten-free flour blend and use gluten-free cornflakes. To make this a complete one-pan meal, arrange some potato wedges or vegetable sticks around the chicken on the baking sheet. Remember, cooking is all about adapting recipes to fit your family's tastes and dietary needs.

Copyright 2016 Cooktop Cove