Things You'll Need:
- 1 pound boneless, skinless chicken breasts (4 to 6 breasts)
- 2 cups buttermilk
- 1 cup flour
- 2 cups crushed cornflakes
- ¼ cup hot sauce
- Sea salt to taste
- Fresh cracked black pepper to taste
- Meat thermometer
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Step 1
Season the buttermilk with hot sauce and the flour and crushed cornflakes with salt and pepper. It may seem like a lot of heat, but after the chicken is cooked, the chicken will have a pleasing, lightly spiced flavor. Because you're using so much buttermilk, all that hot sauce really is essential.
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Step 2
Coat the chicken breasts in flour. Wet will not stick to wet. In other words, if you were to dip the chicken breasts directly into the buttermilk, it wouldn't do any good. Dredging the breasts in flour first ensures that they will soak up some of the buttermilk.
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Step 3
Dip the breasts into the seasoned buttermilk. Use one hand for dipping into the wet ingredients and one for the dry. This will ensure that your hands aren't covered in flour and buttermilk.
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Step 4
Dredge the breasts in the seasoned cornflakes. Be sure to thoroughly coat the chicken breasts in the crushed cornflakes. This is what makes the chicken breasts crunchy and makes simple baked chicken taste like fried.
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Step 5
Place the chicken breasts on a nonstick cookie sheet. It's important to leave enough room in between the breasts so that they crisp up rather than steam. If the breasts are too close together, the coating will be soggy rather crunchy.
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Step 6
Bake the breasts at 425 degrees for 30 minutes, or until cooked through. The juices of the chicken breasts will run clear once they are cooked through. For added assurance, use a meat thermometer to insure the chicken breasts are 170 degrees in the center.
