Corn Flaked Baked Chicken

Description

It's Baked "fried" - so delicious and easy

Details

Cooking Time:		180
Recipes Makes:		12
Calories:		324
Carbs:		13.6
Fat:		5.6
Protein:		51.8

Ingredients

• 12 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1/2 cup all-purpose flour
• 3 cups cornflake crumbs
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

1. Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
2. Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
3. Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning (optional) in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
4. Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes

submitted by TheLawStudentsWife - much more here!

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