Breaded Chicken Breast

Name: Breaded Chicken Breast
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 6 chicken breasts
Ingredients: 6 boneless skinless chicken breasts; 1 cup buttermilk; ½ tablespoon hot sauce; 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; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¾ teaspoon poultry seasoning

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Prep Time
30 mins
Cook Time
30 mins
Total Time
3 hrs
Servings
6 chicken breasts
Calories
474 kcal
Course
Main Course
Cuisine
American

Breaded Chicken Breast

Iris Warren

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This easy breaded chicken breast recipe is just as crispy as fried, but it's baked in the oven. Tender, juicy, and perfect for weeknights!

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Ingredients

Servings

6 boneless skinless chicken breasts pounded to ½-inch thickness
1 cup buttermilk
½ tablespoon hot sauce (I used Sriracha)
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
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon poultry seasoning

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Instructions

Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.
Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.
Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dip it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve

Notes

*Nutritional information is an estimate and provided as a courtesy. It has been calculated without the buttermilk, as most of the marinade is shaken off.
TO STORE: Refrigerate leftover chicken in an airtight storage container for up to 3 days.
TO REHEAT: Reheat baked fried chicken on a baking sheet in the oven at 350 degrees F until hot.
TO FREEZE: I don't recommend freezing this dish, as the cornflake mixture will become soggy once thawed.

Nutrition Information

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Serving 1(of 6) Calories 474kcal (24%) Carbohydrates 81g (27%) Protein 32g (64%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 72mg (24%) Potassium 575mg (16%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1776IU (36%) Vitamin C 21mg (23%) Calcium 14mg (1%) Iron 27mg (150%)

Nutrition Facts

Serving: 6chicken breasts

Amount Per Serving

Calories 474 kcal

% Daily Value*

Serving	1(of 6)
Calories	474kcal	24%
Carbohydrates	81g	27%
Protein	32g	64%
Fat	3g	5%
Saturated Fat	1g	5%
Cholesterol	72mg	24%
Potassium	575mg	12%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	1776IU	36%
Vitamin C	21mg	23%
Calcium	14mg	1%
Iron	27mg	150%