Ingredients:
8 chicken pieces
1/2 cup flour
kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup soy milk
2 tbsp dijon mustard
1/4 cup tsp cayenne pepper
1 1/2 tsp paprika
3/4 tsp ground sage
Preheat oven to 425 degrees. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 tsp pepper. Dredge each chicken piece through the flour so its fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
Crush cornflakes in large ziplock bag. Pour crumbs onto a plate. In a large bowl mix soy milk, mustard, cayenne pepper, paprika and sage. Place each chicken piece in soy milk and then roll in cornflake crumbs. Place on baking sheet and cook for 15-20 minutes. Lower heat to 375 degrees and cook 25-30 minutes, until cooked through and crispy.
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