Cornflake-Crusted Buttermilk Chicken
Ingredients
The chicken
-
1 ½
pounds
boneless skinless chicken thighs or breasts
-
¼
cup
buttermilk
-
2
large
eggs
The breading
-
4
cups
cornflakes
-
½
cup
all-purpose flour
-
2
teaspoons
coarse salt
-
1
teaspoon
ground black pepper
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
cayenne pepper
For serving
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with a wire rack.
- In a food processor, pulse cornflakes with some seasonings until slightly broken.
- In a separate bowl, whisk together eggs and buttermilk.
- In another bowl, mix flour with remaining seasonings.
- Season the chicken with salt and pepper.
- Create a breading assembly line: flour, egg mixture, cornflake mixture, and then place on the wire rack.
- Coat the chicken with cooking spray.
- Bake for 22-27 minutes until the chicken reaches 165°F.
- Drizzle honey over the chicken before serving.
Nutrition Facts (estimated)
Servings
6
Calories
291
Total fat
9g
Total carbohydrates
25g
Total protein
28g
Sodium
468mg
Cholesterol
16mg
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