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2 c. buttermilk 2 Tbsp. Dijon mustard 2-1/4 tsp. salt 1-1/2 tsp. garlic powder 1-1/2 tsp. black pepper 1 tsp. hot pepper sauce 8 skinless, boneless chicken breasts (about 10 to 12 oz. each) 2-1/2 c. corn flakes, crushed 3/4 c. fresh bread crumbs 1/2 tsp. ground poultry seasoning 1/2 tsp. paprika 1/8 tsp. cayenne pepper 2 Tbsp. vegetable oil 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 1 hour or overnight. Heat oven to 400 degrees. Line a rimmed baking pan with foil, set wire rack in pan and coat with nonstick cooking spray. Gently toss corn flakes, bread crumbs, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon black pepper,remaining 1/4 teaspoon salt, poultry seasoning,paprika and cayenne in a shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared rack, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden brown, 35 to 45 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |