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This oven-baked Breaded Chicken Breast is extra crispy on the outside, but juicy and tender on the inside. Better than fried? I think so!

Breaded chicken breast on a plate

Why You’ll Love This Breaded Baked Chicken Breast Recipe

  • Crispy Outside, Juicy Inside. What makes this breaded chicken breast recipe addictive is the juiciness of the meat and the crispiness of the exterior.
  • Spicy Buttermilk Marinade. A spicy buttermilk marinade gives the chicken unbelievable moisture, tenderizes the meat, and adds a nice kick.
  • Cornflake Coating. A coating of crushed corn flakes (surprise, no breadcrumbs!) makes the breaded chicken breast exterior irresistibly crunchy. A crispy breading makes almost everything better, from Baked Chicken Cutlets to Breaded Pork Chops!
  • Perfect Leftovers. Even when reheated the next day, the meat was still incredibly sweet and moist, a rarity among chicken breast recipes. (If you fancy breaded baked chicken with a cheesy present in every bite, try Baked Chicken Cordon Bleu.)


If you don’t feel like turning on your oven, try Pan Fried Chicken Breast.

Cut baked breaded chicken breast on plate

5 Star Review

“This was WONDERFUL! They are so full of flavor and moist! I will definitely be using this recipe again, thank you so much!”

— Dawn —

How to Make Breaded Chicken Breasts

The Ingredients

  • Chicken Breasts. Perfectly tender, juicy, and packed with lean protein.
  • Buttermilk + Hot Sauce. Buttermilk helps tenderize the chicken and coats the outside. A little hot sauce adds a tasty touch of heat.
  • All-Purpose Flour. We start by dredging the chicken with flour. The “double dredge” is key to a crispy coating.
  • Cornflake Mixture. A combination of cornflake crumbs, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder, and poultry seasoning. Although it will be missing some of the crunchy-crispiness the cornflakes offer, you can also use panko bread crumbs like this Chicken Katsu.

Substitution Tip!

No buttermilk on hand? One cup of milk stirred with 1 tablespoon of lemon juice or white vinegar and left to sit for 5 minutes will have a similar tenderizing effect.

The Directions

chicken marinating in buttermilk
  1. Marinate. Soak the chicken in the buttermilk and hot sauce.
coating chicken for baked breaded chicken breast
  1. Remove. Place marinated chicken on a clean plate. Reserve the marinade.
coating chicken in flour
  1. Coat. Dredge with flour.
dipping chicken into cornflake mixture
  1. Bread First Side. Coat in reserved marinade, then dip in cornflakes.
corn flake coated chicken breast
  1. Then the Other. Cover both sides completely with cornflakes.
breaded chicken on rack set over baking sheet
  1. Bake. Cook the breaded chicken breasts at 400 degrees F for 15 minutes on a wire rack coated with cooking spray.
checking temperature of baked breaded chicken breast
  1. Finish. Reduce the temperature to 350 degrees F and continue baking until it is cooked through, about 15 to 20 minutes more. ENJOY!
crispy breaded chicken breast being cut for a bite

Leftover Ideas

Cut the leftover breaded chicken breasts into strips or cubes and serve them over a salad, such as this copycat Applebee’s Oriental Chicken Salad. It would be delicious in place of the chicken in this Chicken Caesar Pasta Salad.

What to Serve With Breaded Chicken Breast

Crispy baked breaded chicken on a plate

Recipe Tips and Tricks

  • Bread ALL the Chicken. Use this method to breaded chicken thighs, wings, or chicken legs. Adjust time as needed for the cut of chicken, checking internal temperature for doneness (see Baked Chicken Thighs for guidance).
  • Use Pie Dishes for Dredging. A pie dish is ideal to use for dredging chicken and any other recipe where you need a crispy coating.
  • Leave the Chicken Uncovered. You should not cover the chicken when making breaded chicken breasts. Covering the chicken will trap the steam, making the cornflake coating soggy rather than crispy.
  • Don’t Forget to Lower the Temp. There are many methods out there for how to make Baked Chicken Breast. For the breaded baked chicken, the secret is to first bake the chicken at 400 degrees F, then reduce the temperature and continue baking at 350 degrees F. This will result in chicken that is crispy on the outside and juicy on the inside.

Breaded Chicken Breast

4.82 from 11 votes
This breaded chicken breast recipe tastes deep fried but is actually baked in the oven. Crispy outside, juicy inside, and a family favorite!

Prep: 30 minutes
Cook: 30 minutes
Total: 3 hours

Servings: 6 chicken breasts


  • 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


  • 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, dip 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 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve


  • TO STORE: Refrigerate leftover chicken in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat baked fried chicken on a baking sheet in the oven at 350 degrees F until hot.
  • TO FREEZE: I don’t recommend freezing this dish, as the cornflake mixture will become soggy once thawed.
*Nutritional information is an estimate and provided as a courtesy. It has been calculated without the buttermilk, as most of the marinade is shaken off.


Serving: 1(of 6)Calories: 474kcalCarbohydrates: 81gProtein: 32gFat: 3gSaturated Fat: 1gCholesterol: 72mgPotassium: 575mgFiber: 3gSugar: 9gVitamin A: 1776IUVitamin C: 21mgCalcium: 14mgIron: 27mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. I seriously am in love with baked ‘fried’ chicken! I’ve been making a different version for years but seriously cannot wait to try your version! And…I even have buttermilk I was deciding what to with for dinner tonight…bingo! Every time I don’t know what to make for dinner and ask my husband what he wants he says ‘unfried chicken’ lol. And, love the sound of that cookbook, definitely going to add it to my list :)

    1. Hi Deb! Yes the chicken bakes for about 30 minutes, 15 at 400 degrees, then about 15 more at 350, though this may vary a bit depending upon the size of your chicken. Let me know if you need anything else!

  2. My friend is a wiz at buttermilk fried chicken. I’m always so jealous of her ways. I tried doing fried chicken once, and it was a total disaster. But baked fried chicken I can get down with. Pinned!

  3. Ugh SO delicious looking!! My mouth is literally watering right now, it looks that good! Pinned! :)

  4. I am SO excited about this! It looks perfect. We finally have an excellent Nashville-style Hot Chicken restaurant here in Columbus and it *might* be a new obsession. I can’t wait to try to make a baked version.

  5. I’ve never been much of a fan of fried chicken either, but maybe I’m just too far north! I’ll have to try this version, it looks amazing, and no deep fryer! :) I love the use of corn flakes – that would be so crunchy!

  6. Juicy on the inside and crisp on the outside and love the cornflake crumbs. . which I have always been meaning to but have never tried by the way!! love this baked fried chicken.. and I always love your intros!

  7. Hi Erin, I’m so excited to try this! I’ve never made fried chicken in my life. My mother never fried anything. I will share this with our son (and yours and Ben’s friend), Richard – both the recipe and my first attempt at making it! Richard made real fried chicken a few times in his last year of law school. He said it was very labor intensive and extremely messy! He will be thrilled with this new “spin” on an age-old recipe! Many thanks, Erin!

    1. Laurie, I have never made fried chicken in my life either, even though it tastes amazing when it is homemade. This recipe is so much less fuss, I am going to use it every time I have a craving. Hope you and Richard love it too!

  8. Oven-fried chicken is one of my all time favorite meals, Erin! I made some the other night. Yours looks perfectly crunchy and delicious. It’s hard to stop at one piece!

  9. My hubby loves a fried chicken establishment in the South known as Bojangles. I’m not a huge fan because of the grease it leaves all over you…I think this recipe could be a good alternative. The texture (and your photos) look fantastic!

  10. You never cease to make me giggle! I am from Iowa, so my pronunciation of “bag” is made fun of on a regular basis out here in Seattle ;) So I really wish I was a southern belle, so my voice would be cute and I could eat more of this fried chicken!!

  11. Aaa, buttermilk chickens are the best. And I love the baked version even more. Can’t wait to try your recipe, Erin!

    1. Ok, Jim doesn’t care for cornflakes at all, Erin, but if you say this works, I’ll give it a whirl! ;-)

  12. Oh my goodness, this baked/ fried chicken looks amazing. I love that it has that same great taste and crispiness of fried chicken – but with tons of the calories cut out!

  13. Okay, my mouth is watering. I LOVE fried chicken, but you’ve totally sold me on this baked version (spicy buttermilk marinade?! Yes please!) I wonder if multigrain flake cereals would work as well… seeing as those are what I have in the cupboard, I might have to give it a try!

  14. Oooooeeee that crunch!! Crispy chicken is one of those foods that just makes my little foodie heart go pitter patter. Love at first sight.

  15. Re-heated leftover chicken that is still juicy?! I’m definitely on board with that! :) This looks and sounds great!

  16. Hi there! What sort of quantities would I be looking at if I only wanted to make 4 chicken breasts? Or even just 2? Also can you use normal milk instead of buttermilk?

    1. Hi Celia! To make a smaller batch, just reduce the quantities in the recipe proportionally. I think 4 breasts would be pretty easy to do-just cut everything down so that you make a third of the recipe total, since the recipe is written for 12 chicken breasts. With two, you’d be dealing with smaller fractions, but the same principle applies. Buttermilk for the recipe is really important, but fortunately you can make an easy substitution. One cup of milk stirred with 1 tablespoon of lemon juice or white vinegar and left to sit for 5 minutes will have the same effect. I hope that helps!

  17. Hi, I was wondering what type of paprika is used? Smoky, Hungarian or Sweet? I managed to convince my health concience Mum into making this as a ‘last meal’ before I move to Uni so I cannot wait to try this!

    1. Hi Ilona! I’m so excited and honored that you are trying this recipe with your mom. I just use plain old paprika (no special flavor), but I think it would be great with any of the ones you listed. Just pick the one you love the most.

  18. Discovered I had no chicken, so I made this using tilapia fillets. I also had no corn flakes so I used panko and replaced the poultry seasoning with Old Bay. It was the best baked fish we’ve ever had. Thanks for a great, flexible recipe!5 stars

    1. Diane, using this method for tilapia fillet sounds absolutely delicious. Thanks so much for letting me know how it turned out, and I’m thrilled that you enjoyed it!

  19. When you note needing more breading than the recipe calls for, do I need to make 1.5 times what is listed or have you already upped the quantities from the original published version you mentioned?

    1. Hi Jen! I listed the recipe amount as originally published in the cookbook. I would suggest upping it from what you see printed here (I may have just been a little heavy-handed with the breading, but I figure it’s better to have too much than too little.)

  20. I have a 4 year old that won’t eat stuff that has too much of a kick. Would the recipe work just as well without hot sauce and cayenne? Maybe do a third of the batch without and the rest with…baby coming in 3 months and finding foods everyone will eat that I can make ahead and freeze as well!

    1. Hi Jennifer! You can absolutely leave it out—it will remove the kick, but the chicken will still be juicy and crunchy. Congrats on the new baby too :)

    1. Hi Paula! I don’t actually calc the calorie content of any of my recipes (reasons why can be found on my FAQ page), but I do know that there are many free online calculators available. A quick Google search should give you good options!

  21. Hello! First I’d like to say I got turned on to some of your recipes through My Fitness Pal and I absolutely adore them. I can’t wait to give them a try, especially the chili. I did notice that nutritional information wasn’t available and saw in one of your replies to another person that the reason behind that could be found in your FAQ page. So I gave that a look see, while that got solved, I got turned to a link you put that is supposed to lead to a mini Amazon Store of items you recommend and even use yourself. I thought it sounded lovely, but the link just opens your FAQ page in another tab. I can’t seem to figure out how to get to that amazing sounding store. Any tips?

    1. Hi Samantha! First of all, I’m so glad that you found my blog! It’s great to have you here :) Second of all, I’m so sorry for the miss and glad thatyou told me. I’ve updated the link, but to save you some time, it’s right here. Thanks again!

  22. Hi Erin,

    this looks delicious and I absolutely want to try it! However, I want to adapt this to the Paleo diet. Do you have any suggestions for Paleo substitutes for buttermilk and cornflakes? Thank you!

    1. Hi Brittany,
      I’m sorry, but I’m not super familiar with the Paelo diet, as I don’t follow it myself. For the cornflakes, you’ll want something really crunchy that makes a great coating (but you also need the flour to make sure the coating sticks). Ground nuts might be an option. The buttermilk is harder, as that is what gives the chicken its juiciness. I’d suggest looking for a similar recipe that’s already Paelo-friendly for ideas and seeing if you can create your own fusion of the two.

  23. Is it possible to make this without buttermilk? I saw one of your comments saying that it could be substituted with milk+lemon juice, but will that work with stuff like soy/almond milk? I’m dairy free, but want to give this recipe a go! =)

    1. Hi Alexx! I’ve never tried using soymilk + lemon in place of buttermilk, but the lemon should give you the missing acid component that buttermilk has. I think that it is definitely worth trying. If you do try it, I’d love to hear how it turns out!

  24. I was wondering if there is a substitute for the buttermilk? Do you think goats milk might work? I’m allergic to cow’s milk.
    Looks delicious! Can’t wait to try!

    1. Hi Erika! I’ve never tried this recipe with goat’s milk or soymilk, but I don’t see why it wouldn’t work (although the flavor will be a bit different). I’d mix one of those two with 2 tablespoons of lemon juice (to create a buttermilk substitute), let the mixture sit for 5 minutes, then use it in the recipe as directed.

  25. Here, you talk about a marinade….”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.” But what marinade? There isnt anything talking about a marinade prior. Completely threw me off.

    1. Hi MW—since “marinade” is a common term used for liquid mixtures that are used to marinade meat, here I was referring to the buttermilk marinade that the chicken rested in the ziplock back. I went ahead and added “buttermilk marinate” to the recipe directions. I hope that makes things more clear!

  26. Another new favorite recipe from your site! My husband always loves when I try your creations.  I definitely recommend extra cornflake mixture!  I ran out and I was only doing half a recipe with 5 pieces of chicken. 5 stars

  27. I made this tonight–super delicious and easy! I couldn’t believe how moist the chicken was and how crispy the coating. I have a non stick chicken roasting rack which worked beautifully. Will definitely make again. 5 stars

    1. Ginny, I am so happy to hear this! Thank you so much for trying the recipe and taking time to leave your review. It’s much appreciated!

  28. Well, as a southern girl who has lived her whole life in Mississippi I have yet to successfully fry chicken! This recipe might possibly be my saving grace :) and shock my sweet hubby who eats whatever I cook…no matter how burnt it is! I cannot wait to cook this for our Saturday night supper club! 

    1. This is SOOOOO much easier than deep fried chicken Cindy. I hope that you, your hubs, and your supper club all love it!

  29. This looks delicious! However, I have a ton of chicken pieces in my freezer I’d like to use so I’m gonna go ahead and use legs and thighs and cook accordingly. I have used Panko to make fried chicken and since I don’t have cornflakes in my house would you recommend I can substitute? 

    1. Hi Janice! I’ve never tried using anything besides cornflakes in this recipe, but I think Panko is definitely the best substitute. Hope you love it!

  30. I love fried chicken and the best I ever had was at a Cracker Barrel on Sun. nights. We were coming home from a fair in MA and we stopped there to eat. We got 2 huge chicken breasts that were so crisp and juicy I thought I had died and gone to heaven! LOL I’ve made fried chicken at home and your right, it’s a real pain and a mess to make. Its never come out like in a good restaurant. 
    I’ve never made this before  but I am dying to try it. Did you know you can buy corn flake crumbs in a box? Then you don’t have to buy a box and crush them up. Since I don’t like spicy and neither does my nephew and my mom gets a lot of heartburn, we will leave out the spicy, otherwise I will make this just the way you wrote it. With some amazing mashed potatoes, or french fries, I can’t decide which, and some green beans with butter and bread crumbs this will be an amazing meal! Now I’m making myself hungry! LOL

    1. Gail, good fried chicken is truly something special! I’ve never seen cornflake crumbs for sale already crushed, but I promise it’s not hard to do. If you try this recipe, I hope you love it! You are making me hungry too :)

  31. I have a box of already crushed corn flake crumbs. I have to check the date on it and if it’s not expired, I’m making this chicken this week! Will let you know how much I love it but I know I will. 

  32. Hi Erin! I know you said 12 chicken breasts, but do you have an approximate weight worth? I have massive chicken breasts (like 1lb each! They’re insane!) And I usually just cut them into quarters or halves etc for recipes. A rough estimate would be so helpful! Thank you!

    1. Kaity, those are HUGE! An average chicken breast is around 10 or so ounces, so I’d cut them in half.

      1. I know, they’re huge! But really convenient to divvy up for meals lol. I’ll probably try doing them into quarters!

        Thank you so much!

        1. Hi Kaity—just FYI: If you cut them into quarters for this recipe, you’ll need to reduce the cooking time, since it’s currently planned for 1 whole chicken breast (which would be about 1/2 the size of yours). Just wanted to make you aware!

  33. This was WONDERFUL! They are so full of flavor and moist… sometimes chicken breasts can be dry but these were perfectly juicy! I have Celiac Disease so I had to make a few changes. Instead of flour I used corn starch and instead of corn flakes (NOT a gluten free cereal because of the coloring) I used crushed up ruffled potato chips (ruffled because they are thicker). I will definitely be using this recipe again, thank you so much!5 stars

    1. I am soooo happy to hear this Dawn! Thank you for trying the recipe and for leaving this lovely review. Your tips to make the recipe gluten free are great too!

  34. Isn’t it dangerous to reuse marinade that has had raw chicken sitting in it for hours? I have been told it is.

    1. Carole, since the chicken bakes in the oven afterwards, I didn’t have an issue with it, but certainly just do what you are comfortable with!

    1. Hi Lisa, I began adding nutrition estimates in 2016, but unfortunately it’s fairly time consuming so I’m not able to go back to previous recipes to add it. If you’d like, you can calculate it yourself for free at (what I use) or another online calculator. I’m sorry I’m not able to provide it for this recipe, but I hope MyFitnessPal will be a helpful resource for you!

    1. Hi Cheryl! Personally, I think that would throw off the flavor, since Wheaties are sweeter than cornflakes and wheatier in taste and texture. But if that doesn’t bother you, you can experiment.

    1. Hi Christina! I’ve only tested this recipe with boneless, skinless chicken breasts, so it would be a complete experiment (and the cook times will vary). If you decide to play around with it, I’d love to hear how it goes!

  35. Will be making this in the coming week – looks fantastic! My grocery store also has b/s chicken breasts the size of my head – really annoying. Most of the time, I just cut them into equal sized pieces (halves or thirds) and package them in meal portions. It takes less time to thaw out when frozen and easier to see what I’ve got. It appears that the cornflake crumbs are kept in a decent size and not totally crushed – probably makes the coating much crispier. Looking forward to making this. Have a nice and safe weekend.

  36. We love you Erin! This is delicious. Your cookbook is fabulous. We are also giving your Well Plated
    cookbook to a few family members for Christmas. The time and effort you put into creating your recipes, rewards us with a healthy and tasty meal that makes us want to try the next one! And the tips for storing leftovers are a helpful added feature. Have a great Christmas Erin ! Pam and Scott5 stars

  37. Thank you Erin! I had tried oven baked fried chicken before and it came out horrible, but this recipe came out so good and crispy even my picky family members liked it. Thank you again for the great recipe.5 stars

  38. Was trying to stay away from fried foods so I decided to try this recipe. Looks delicious here but was highly disappointed afterwards. Followed the recipe to a T. Took it out of the oven and not only wasn’t it cooked all the way through but it looked nothing like the pic. Ended up putting it in the air fryer to finish it up and that’s how it ended up turning out good. I think the pic on here is fake. Won’t try this again with these steps.

    1. I’m sorry this recipe didn’t turn out as you hoped. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The baking method has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  39. This recipe turns out great every time I make it, no matter the protein. I’ve used both chicken and chops. A definite keeper!5 stars

  40. The buttermilk made the chicken moist and tender and I will use the marinade again. Unfortunately, the cornflakes made the coating overly sweet and my family found it to be unpleasant. The finished chicken didn’t taste anything like traditional fried chicken.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Carol. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  41. Very good, I paired it with avocado salad and corn on the cob. My boyfriend loved it! We were tired of plain grilled chicken so this was a good change in the dinner routine. Thank you, Erin!5 stars

  42. I love the simplicity of this dish. I soaked my chicken in buttermilk overnight. The chicken breasts came out moist and tender and the seasoning was perfect. I followed everything except I put homemade gravy on top of the chicken just because I love gravy. I must say it was awesome.5 stars

  43. It was really tasty and so easy to make, not complicated at all. I actually used chicken thighs instead of chicken breast. It tasted great with mashed potato and buttered green beans.5 stars