Oven fried chicken
The thick part of the boneless chicken leg is cut with a knife first, and then soaked in buttermilk for one night for later use, the weight of which should exceed that of the chicken. If there is no buttermilk, you can use milk and yogurt instead, and this recipe can also be soaked in milk or yogurt alone!
Take a storage box with a lid, put all the coating powder in it, cover it and shake it well, then pour it into a shallow plate. After shaking well, you can taste the amount of spice powder with your fingers, and the taste can be increased or decreased according to your personal preference. In addition, take two shallow plates, one in the broken egg liquid and the other in the cornflakes, which can be partially crushed.
Preheat the oven to 200 degrees, remove the drumsticks from the buttermilk, and wipe off the excess liquid by hand. After the whole piece is coated with powder, lift the chicken leg steak and shake off the excess part, then wrap it with egg liquid and cornflakes.
Put the wrapped chicken leg on the grill, bake it in the oven at 200 degrees for 25 minutes until it is golden and crisp, and put the baking tray under the grill to catch the dripping grease.
After serving, grind the lemon peel on the chicken leg steak and squeeze the lemon juice when eating. Crispy outside and tender inside.