Name: Toaster-Oven Oven-Fried Chicken
Total time: 45 min
Ingredients: Vegetable oil spray; 2 cups (2 ounces) cornflakes; 1½ teaspoons table salt , divided; 1 teaspoon dried thyme; 1 teaspoon paprika; ¼ teaspoon ground ginger; ⅛ teaspoon cayenne pepper; ¼ cup all-purpose flour; ½ cup buttermilk; 1 teaspoon dry mustard; 1 teaspoon garlic powder; ¼ teaspoon pepper; 1½ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed

Why This Recipe Works

Our toaster oven–fried chicken comes out golden and crispy on the outside and moist and juicy on the inside, and you never need to handle a pot of oil. Instead, a light spray of vegetable oil helps the chicken achieve a perfectly crunchy exterior. The secret to fine-tuning this recipe was removing the fatty skin and finding a coating that would crisp up without frying. In a side-by-side taste test, crushed cornflakes won out over bread crumbs and Melba toast because they offered the best color and crispiness. But the results tasted a bit like breakfast cereal. Spicing up the cornflakes with thyme, paprika, ginger, and cayenne pepper gave the coating the savory element we needed, and dredging the floured chicken pieces in buttermilk added tang and ensured that the crumbs stuck to the chicken. The result is deliciously classic fried chicken, simplified.

Before You Begin

The air-fry or convection setting helps to achieve a crisp crust on the chicken; if your toaster does not have these functions, use the standard bake function. This recipe can be easily doubled.

Instructions

Adjust toaster oven rack to middle position, select air-fry or convection function, and heat oven to 400 degrees. Set small wire rack in small rimmed baking sheet and spray rack with oil spray.

Pulse cornflakes in food processor to fine crumbs, about 10 pulses. Transfer to shallow dish and stir in ¾ teaspoon salt, thyme, paprika, ginger, and cayenne. Spread flour in second shallow dish. Whisk buttermilk, mustard, garlic powder, pepper, and remaining ¾ teaspoon salt together in medium bowl. Working with 1 piece of chicken at a time, dredge in flour; dip in buttermilk mixture, letting excess drip off; then coat with cornflake mixture, pressing gently to adhere.

Arrange chicken pieces on prepared rack, spaced evenly apart, and lightly spray with oil spray. Cook chicken until crisp and breasts register 160 degrees and drumsticks/ thighs register 175 degrees, 30 to 35 minutes, rotating sheet halfway through cooking. Serve.