When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.
Cornflake Crusted Chicken
6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray
Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.
Soak chicken in buttermilk at least one hour to overnight.
Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.
A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.
Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.
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