Notes: For a gluten-free dish, choose a corn cereal that's gluten free, such as Nature's Path Cornflakes, or try General Mill's Corn Chex. Brining for a shorter period of time will result in slightly less juicy chicken and less salty flavor.
- Kosher salt for brine
- 2 teaspoons granulated sugar
- 1 1/2 pounds (24 ounces) boneless, skinless chicken breast or legs (see note)
- 2 tablespoons olive oil
- 3/4 cup cornmeal
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1 cup buttermilk
- 1 tablespoon milk
- 3 cups Corn Flakes cereal, crushed
Whisk 3 tablespoons kosher salt and 2 teaspoons sugar with 1 quart of water in a large container. Place chicken in brine, cover with lid, and chill at least 4 hours or up to overnight.
Adjust oven rack to middle position and preheat to 400°F. Line rimmed baking sheet with foil and brush with oil. Remove chicken from brine and pat dry.
Stir cornmeal, 1/4 teaspoon salt, 1/2 teaspoon black pepper, cayenne, and oregano in a bowl. Stir buttermilk with 1/8 teaspoon cayenne and 1/4 teaspoon salt. Place crushed corn flakes in pie plate.
Working one piece at a time, coat chicken in cornmeal mixture, dip in buttermilk, and coat well in crushed corn flakes. Place chicken, evenly spaced, on baking sheet. Bake until golden and crispy, and chicken is cooked through (160°F for white meat, 170°F for dark), 30 to 35 minutes. Remove from oven and let chicken rest 5 minutes before serving.