2lbs Chicken Thighs and Legs
1 1/2 cup Ground Corn Flakes
1 cup Panko Breadcrumbs
1/3 cup Grated Parmigiano Reggiano
1/2 cup flour seasoned with S&P
Milk for tenderizing
Place the chicken in a large bowl and cover with the meat with milk. You can leave in the refrigerator for a few hours up to overnight. The milk will help tenderize the meat.
Now it’s time to prepare the breading station. Place flour seasoned with salt and pepper in one plate. Into another plate, add corn flakes, Panko breadcrumbs, grated cheese and salt and pepper. Into a medium size bowl, add eggs and a splash of cold water and whisk. Did the chicken into the flour first, then egg, then breadcrumbs. Pressing down to make sure the breadcrumbs adhere to the chicken.
Placed on a baking sheet lines with a wire rack. This will ensure the heat circulates around the chicken and doesn’t get soggy on the bottom. Before placing in the oven spray the chicken with Olive Oil spray. This will help the breadcrumbs crisp up in the oven.
Place in a 400°F oven for 30 minutes, flip the chicken and cook for another 20 minutes.