Oven-Fried Chicken

Oven-Fried Chicken

6 garlic cloves, coarsely chopped
2 cups buttermilk
3 Tbl honey
1/4 tsp salt
1/4 tsp ground black pepper
8 chicken thighs
2 cups corn flakes, lightly crumbled
2 tsp herbs de Provence
2 tsp extra virgin olive oil

In large bowl, with whisk, mix garlic, buttermilk, honey, salt, and pepper until well blended. Add chicken, turning to coat; cover and refrigerate at least 30 mins or up to overnight. Preheat over to 400. In small bowl, combine cornflakes, herbs, and oil. Line rimmed baking pan with foil. Remove 1 chicken thigh from marinade, allowing excess marinade to drip off. Dip chicken, skin-side down, into corn flakes mixture to evenly coat; place chicken in prepared pan. Repeat with remaining chicken and corn flakes mixture. Press any leftover cornflakes onto chicken. Bake 30 to 35 mins to until browned and internal temperature reaches 165.