Crispy Chicken

This is a healthier way of making crispy chicken.

1 tsp olive oil
1/2 bag cornflakes
2 eggs
1 tsp paprika
Salt and pepper
12 whole chicken wings or 6 chicken thighs

Preheat oven to 450. Line one rimmed baking sheet with aluminum foil; brush lightly with oil. Set aside.

In a food processor, pulse cornflakes in two batches until finely ground; transfer to a large shallow dish.

In a separate bowl, whisk eggs; season with parprika, salt and pepper. Place chicken in egg mixture. Remove one by one, letting excess eggs fall off. Transfer to dish containing ground cornflakes; toss to coat, patting mixture with hands. Arrange coated chicken on prepared baking sheet.

Bake until lightly browned and tender, 40-45 minutes. Season chicken with salt.