Skinnytaste Cornflake-Crusted “Fried” Chicken with Romaine Slaw
Author: April | Food n' Focus
  • 8 Bone-In Chicken Drumsticks, Skin Removed
  • ½ teaspoon Kosher Salt
  • 1 teaspoon water
  • 2 Large Eggs
  • ½ teaspoon sweet paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 1 tablespoon Extra Virgin Olive Oil
  • Crumb Coating
  • 1⅔ Cups crushed Cornflakes
  • Olive Oil Spray
  • 1 teaspoon kosher salt
  • 1 tablespoon dried parsley
  • 1½ teaspoon sweet paprika
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • Romaine Slaw
  • 5 Cups Shredded Romaine Lettuce
  • ¼ Cup Slivered Red Onion
  • 1½ tablespoon olive oil
  • 1½ tablespoon apple cider vinegar
  • 4 teaspoons fresh lime juice
  • ¼ teaspoon Kosher salt
  • freshly ground black pepper
  • ¼ Cup Vinaigrette Dressing
  1. Season the chicken with salt. In a shallow bowl, beat the eggs with one teaspoon water, paprika, garlic powder, chili powder. Set aside. Place cornflakes in a separate bowl, drizzle with 1 teaspoon of olive oil, stir with a fork and then add the rest of the crumb coating ingredients. Mix well to combine.
  2. Working with one at a time, dip each drumstick in the egg mix, then in the crumbs, pressing to coat completely. Transfer to a plate and drizzle with oil on all sides. Preheat air fryer to 350 degrees per your air fryer’s instructions.
  3. Working in batches, arrange a single layer of the chicken in the air fryer basket and cook for about 28 minutes, flipping halfway, until the chicken is cooked through and the coating is golden.
  4. In a large bowl combine the lettuce and onion. Stir together the remaining ingredients to create the dressing. Toss well and serve with the chicken.
  5. Conventional Oven Cooking Method: Preheat oven to 400 degrees. Place coated chicken on a sheet pan. Cook for 40-45 minutes, flipping halfway.
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