Description
This Breaded Chicken Breast recipe features tender boneless, skinless chicken breasts marinated in a buttermilk and hot sauce mixture, then coated with a crunchy, flavorful cornflake crust. Baked to crispy perfection in the oven, this dish is a healthier alternative to fried chicken while still delivering bold flavors and satisfying crunch.
Ingredients
Scale
Chicken and Marinade
- 6 boneless skinless chicken breasts, pounded to ½-inch thickness
- 1 cup buttermilk
- ½ tablespoon hot sauce (Sriracha recommended)
Breading Mix
- ⅓ cup all-purpose flour
- 2 ¼ cups crushed corn flakes
- ¾ teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon poultry seasoning
Instructions
- Marinate the Chicken: Place the chicken breasts in a large ziptop bag with the buttermilk and hot sauce. Seal the bag and turn it several times to fully coat the chicken pieces. Refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare for Baking: Position a wire rack in the center of the oven and preheat the oven to 400°F (204°C). Coat the wire rack with nonstick spray and place it on a large rimmed baking sheet to catch drips and ensure even cooking.
- Set Up Dredging Station: On a wide, shallow plate, spread the flour. In a medium bowl, pour the reserved buttermilk marinade from the bag. In a separate shallow bowl, combine the crushed corn flakes, paprika, kosher salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning, mixing until evenly distributed.
- Coat the Chicken: Remove chicken breasts from the bag and set aside on a clean plate. Dredge each breast in flour, shaking off excess. Dip into the buttermilk marinade, then press into the cornflake mixture, patting gently to ensure the coating adheres well.
- Bake the Chicken: Arrange the coated chicken breasts on the prepared wire rack. Bake at 400°F (204°C) for 15 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 to 20 minutes, or until the internal temperature reaches 155°F to 165°F (68°C to 74°C) and the crust is crispy.
- Rest and Serve: Remove chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
Notes
- To Store: Refrigerate leftover chicken in an airtight container for up to 3 days.
- To Reheat: Reheat baked breaded chicken on a baking sheet in the oven at 350°F (177°C) until warmed through to preserve crispiness.
- To Freeze: Freezing is not recommended, as the cornflake crust will become soggy after thawing.
- Nutritional Information: Estimates do not include buttermilk marinade as most is discarded after coating.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
