Rosemary-Lemon Oven-Fried Chicken | Food Stuff

Ingredients

• 1/4 cup canola oil
• 3/4 teaspoon cayenne pepper
• 3/4 cup crushed cornflakes
• 3 large eggs, beaten thoroughly
• 2 tablespoons roughly chopped fresh rosemary leaves
• 1 1/2 cups stone-ground cornmeal
• 1/2 teaspoon finely ground black pepper
• 1 1/2 tablespoons kosher salt
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1/2 cup grated Pecorino cheese
• 1/2 cup whole-milk plain yogurt or buttermilk (Josh used buttermilk)
• 8 bone-in, skin-on chicken thighs, skinless