- 2 ½ lbs chicken legs and thighs, bone in, skin removed
- 1 cup flour
- 1 tbsp cornstarch
- 1 ¼ ginger ale/seltzer or 2-3 eggs instead
- ¾ tsp garlic powder
- 4-5 cups cornflakes
- Salt (to taste)
- 1 ½ tbsp Busha Browne’s Pukka Hot Pepper Sauce (may increase portion to liking)
- 2 tbsp Busha Browne’s Sweet Heat Pepper Jelly ( for dipping)
- Nonstick cooking oil spray
- 2 mixing bowls
Preheat oven to 400 degrees F. Pour the cornflakes into a plastic zipper bag and use a mallet or the back of a large metal spoon to crush the cornflakes into smaller pieces.
In a medium mixing bowl whisk together the seltzer or ginger ale, flour, cornstarch, 1 tsp salt, garlic powder and Busha Browne’s Pukka Hot Pepper Sauce till smooth. The batter will bubble at first, then settle.
Pour the crushed cornflakes into another bowl. One piece at a time, dip the chicken into the batter. Let any excess batter drip back into the bowl.
Gently roll chicken in crushed cornflakes to coat and repeat for remaining chicken pieces.
Spray a baking sheet generously with nonstick cooking oil spray. Place chicken pieces onto the sheet, evenly spaced. Spray the tops of the chicken pieces with a light, even layer of cooking oil spray.
Place chicken into the middle rack of the oven and bake for 45-55 minutes till golden brown, crispy and cooked through.
Heat Busha Browne’s Sweet Heat Pepper Jelly over medium heat until thoroughly melted.
Serve chicken hot directly with Sweet Heat Pepper Jelly as a sauce to the side.