Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.

• 
  
  4 skinless bone-in chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  2/3 cup low-fat buttermilk
  
  


• 
  
  4 cups cornflakes cereal
  
  


• 
  
  1/2 tsp. paprika
  
  


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  1/2 tsp. garlic powder 
  
  


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  1/2 tsp. salt
  
  


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  1/4 tsp. freshly ground black pepper
  
  


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  1/4 tsp. cayenne pepper
  
  


• 
  
  Olive oil cooking spray
  
  


• 
  
  2 Tbs. honey
  
  

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the oven to 350°F. Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

• 
  
  2 boneless beef strip steaks (about 1 lb. total)
  
  


• 
  
  Kosher salt
  
  


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  1-1/2 Tbs. black peppercorns, very coarsely crushed
  
  


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  1 Tbs. olive oil
  
  


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  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 small shallot, minced
  
  


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  1/4 cup Cognac
  
  


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  1/3 cup heavy cream
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.