A delightful crunch of Cornflake Chicken that takes the comfort of fried chicken and gives it a fun twist with a crispy cornflake crust, providing both texture and flavor in every bite.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 cup buttermilk (or plain yogurt)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 cups cornflakes, crushed
1 cup all-purpose flour (or gluten-free flour)
1 teaspoon smoked paprika (optional)
1/2 teaspoon dried thyme (optional)
Cooking spray or olive oil for greasing
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken breasts and let them marinate for at least 20 minutes, or up to overnight.
In a separate bowl, mix the crushed cornflakes, flour, smoked paprika, and dried thyme.
Remove each chicken breast from the marinade and dredge in the cornflake mixture, pressing down to ensure a good coating. Place the coated chicken on a baking sheet lined with parchment paper.
Spray the tops of the coated chicken breasts with cooking spray or drizzle with olive oil. Bake for 25-30 minutes, or until cooked through and the coating is golden brown and crispy.
Allow the chicken to rest for 5 minutes before serving.
