Crispy Chicken Dinner

Preheat oven to 400 F. Put crispy chicken coating into a large bowl or plastic sealable bag. Remove skin from chicken thighs but don't trim off too much of the fat. Rinse thighs in cool water and let drain in colander for a couple of minutes. Coat chicken with crispy coating and place onto baking sheet. Add any extra coating to the top of each chicken piece. Bake for 30-35 minutes (depending on the size of the thighs). Serve with your favourite sides (e.g. mashed potatos, green salad, broccoli, etc.).

*Works well with boneless, skinless chicken breasts, too. Cut each breast into thick strips. Rinse and let drain in colander. Coat with crispy coating and place onto baking sheet. Bake for 10-12 minutes.

Crispy Chicken Coating
8 cups cornflake cereal
1 cup panko crumbs
3 tsp beef-bouillon powder
1 tbsp onion flakes
1 tbsp garlic powder
1 tbsp parsley
2 tsp sage
2 tsp red pepper flakes
1 tsp paprika
1 tsp seasoning salt
1 tsp ground pepper

To make the crispy chicken coating, put all ingredients into food processor and blitz until mixture is combination of coarse and fine. Pour into an airtight container and store in cupboard for up to one year.