Ingredients:

• 2 1/2 lbs chicken legs and thighs, bone in, skin removed (about 8 pieces)
• 1 cup flour
• 1 tbsp cornstarch
• 1 1/4 cup ginger ale or seltzer (2-3 eggs may be used instead of the ginger ale)
• 3/4 tsp garlic powder
• 4-5 cups cornflakes
• Nonstick cooking oil spray
• Salt and pepper
• 1 1/2 tbsp Busha Browne’s Pukka Hot Pepper Sauce (may increase portion to your liking)
• 2 mixing bowls, baking sheet

Instructions:

1. Preheat oven to 400 degrees F. Pour the cornflakes into a plastic zipper bag. Use a mallet or the back of a large metal spoon to pound and crush the cornflakes into smaller pieces.
2. In a medium mixing bowl whisk together the seltzer or ginger ale, flour, cornstarch, 1 tsp salt, garlic powder, Busha Browne’s Pukka Hot Pepper Sauce till smooth. The batter will bubble at first, then settle.
3. Pour the crushed cornflakes into another bowl. Keep an empty plate handy for the chicken. Working one piece at a time, dip the chicken into the batter. When you pull the chicken out of the batter, let any excess batter drip back into the bowl.
4. Gently roll in crushed cornflakes to coat. Place the cornflake coated chicken onto the empty plate. Repeat for remaining chicken pieces.
5. 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 (not the top!) and bake for 45-55 minutes till golden brown, crispy and cooked through.
6. Sprinkle chicken with salt and pepper to taste. Serve hot directly from the oven; like any fried or “unfried” chicken, the coating will lose its crispness over time.