- Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake 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°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
- Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
- Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.
Notes: This recipe is published as it is written in Back Around the Table, but I made a few changes: I halved the recipe to suit our smaller household, did not rinse the chicken breast, and used Sriracha for the hot sauce. I also found that a bit more flour and cornflake coating was necessary that the recipe calls for. I’d suggest making about 1.5 times the amount to save yourself a messy job of trying to crush more corn flakes when your mid-chicken dip.
For the full post, visit Well Plated by Erin.