Cornflake Chicken
A simple and crispy baked chicken recipe with a crunchy cornflake coating that keeps the chicken juicy and tender.
Equipment
- 9x13 Baking Pan
- Mixing Bowls:
- Meat tenderizer
Ingredients
- 2 1/3 pounds boneless skinless chicken breasts
- 2 cups crushed cornflakes about 3 cups whole cornflakes
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 1 cup buttermilk
- 1/4 cup butter
Instructions
- Preheat your oven to 350°F. If breasts are large, cut them in half to create six pieces.
- Place chicken in a zippered bag and pound to about 1/2 inch thick for even cooking.
- Melt 1/4 cup of butter in a 9x13 baking pan while the oven heats.
- In a bowl, mix crushed cornflakes, paprika, black pepper, salt, and dry mustard. Pour buttermilk into a separate bowl.
- Dip each chicken piece in buttermilk, letting excess drip off, then roll in the cornflake mixture until fully coated.
- Place coated chicken in the pan with melted butter and cover with foil. Bake for 30 minutes.
- After 30 minutes, remove foil, turn chicken pieces over, and bake uncovered for another 20-30 minutes until internal temperature reaches 165°F.
- Let chicken rest for five minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to maintain crispiness.