Crispy Outside, Juicy Inside
This oven-baked chicken breast is so crispy on the outside and juicy on the inside, you’ll think it’s fried. But it’s not! It’s a healthier alternative that’s just as delicious.
Why You’ll Love It
- Crispy exterior and tender interior
- Spicy buttermilk marinade for extra flavor and moisture
- Cornflake coating for an irresistible crunch
- Perfect leftovers that stay moist and flavorful
Ingredients
Chicken:
- 6 boneless, skinless chicken breasts
Marinade:
- 1 cup buttermilk
- 1/2 tablespoon hot sauce (e.g., Sriracha)
Coating:
- 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
Instructions
- Marinate: Combine chicken, buttermilk, and hot sauce in a ziptop bag. Refrigerate for at least 2 hours or overnight.
- Preheat oven: Preheat oven to 400°F (200°C).
- Set up dredging station: Place flour, buttermilk, and cornflake mixture in separate bowls.
- Coat chicken:
Dredge chicken in flour, then buttermilk, and finally cornflake mixture. - Bake: Place chicken on a wire rack over a baking sheet. Bake for 15 minutes at 400°F (200°C).
- Reduce heat and continue baking: Reduce oven temperature to 350°F (175°C) and continue baking for 15-20 minutes, or until chicken is cooked through (internal temperature of 155-165°F).
- Let rest: Let chicken rest for 5 minutes before serving.
Tips
- Use a pie dish for dredging to ensure even coating.
- Don’t cover the chicken while baking, as this will make the coating soggy.
- Adjust baking time depending on the size and thickness of the chicken breasts.
- Serve with your favorite sides, such as mashed potatoes, vegetables, or pasta salad.
