Cornflake Crusted Baked Chicken

This is another one of those great quick fixes. My husband really liked this one. it isn't one that I would make for company, but we'll definitely be making it again. The cayenne really gave it some pep.

Cornflake Crusted Baked Chicken

From: Martha Stewart

4 each, bone-in skinless chicken drumsticks and thighs (I used boneless skinless chicken breasts)
coarse salt and ground pepper
1 large egg
1 Tbs. water
2 cups crushed cornflakes
1 Tbs. olive oil
1/2 tsp. cayenne pepper (optional)

Preheat oven to 400 degrees. Rinse chicken and pat dry. Season generously with salt and pepper.

In a small bowl, whisk egg with 1 Tbs. water. In a large bowl mix cornflakes with oil, cayenne and 1 tsp. salt.

Dip chicken in egg mixture and then coat in cornflake mixture. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.