Southern-style oven-fried chicken
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Oven baking chicken can yield amazing crispy chicken and this recipe proves it hands down! Ready in just 45 minutes, tender chicken breasts are coated in cornflakes and baked until golden for a deep crunch with every bite. The three step breading process layers flour on chicken, then buttermilk on flour, and finally the cornflake mixture to ensure the coating adheres to the chicken while the chicken itself is insulated for perfect cooking. Make this for a wonderful weeknight dinner treat and serve alongside green beans and corn for a down-home delicious plate. Leftovers make for great sandwiches or a crunchy chicken addition to a cool green salad.
Ingredients
Cooking spray
3 spray(s)
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Table salt
0.5 tsp
Cayenne pepper
0.25 tsp
All-purpose flour
0.333 cup(s)
1% low-fat buttermilk
3 oz
Cornflake crumbs
0.5 cup(s)
Instructions
1
Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside.
2
Season chicken with salt and cayenne pepper to taste; set aside.
3
Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.
4
Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.
5
Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 chicken breast per serving.
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