A healthy recipe for buttermilk chicken that tastes deep fried but is actually baked! A cornflake crust makes the chicken golden and crispy on the outside, and a buttermilk marinade keeps it juicy and sweet on the inside.
6boneless skinless chicken breastspounded to 1/2-inch thickness
1/2tablespoonhot sauceI used Sriracha
2 1/4cupscrushed corn flakes
1/4teaspoonfreshly ground black pepper
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.
*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.