Name: Baked Fried Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Cuisine: American
Ingredients: 6 boneless skinless chicken breasts (pounded to 1/2-inch thickness); 1 cup buttermilk; 1/2 tablespoon hot sauce (I used Sriracha); 1/3 cup all-purpose flour; 2 1/4 cups crushed corn flakes; 3/4 teaspoon paprika; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3/4 teaspoon poultry seasoning

American

Healthy

Bowl

Thermometer

Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.

Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.

Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.

Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.

Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dredge it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.

Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more.

Baked Fried Chicken

Utensils needed:

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