Ingredients
2 cups buttermilk
2 tablespoons dijon mustard
2 1/4 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
8 whole chicken breast halves without skin
2 1/2 cups corn flakes – crushed
3/4 cup fresh bread crumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
Preparation
Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper and hot sauce together in a large bowl. Add chicken, turn to coat well, cover and refrigerate at least one hour or overnight.
Adjust oven rack to upper-middle position and het oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet and coat rack with cooking spray.
Gently toss corn flakes, bread crumbs, poultry seasoning, paprika, cayenne pepper and remaining garlic powder, salt and black pepper in a shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one oiece at a time, remove chicken from marinade and dredge in crumb mixture, firml pressing crumbs to all sides of the chiken. Place chicken on prepared rack, leaving 1/2 inch of space between each piece.
Bake until chicken is deep golden brown, juices run clear and therometer registers 160 degrees, 35 to 45 minutes.
Fiery Oven-Fried Chicken variation: Increase hot pepper sauce to 1 tablespoon. Replace 1/4 teaspoon of salt in crumb mixture with 1/2 teaspoon of chili powder and increase cayenne to 1/4 teaspoon.
Calories: 216, Fat: 6g, Fiber 1g
