Baking this crunchy, crowd-pleasing favorite makes it much healthier and lower fat than a traditional fried chicken recipe.
Ingredients:
- 1½ lb. boneless, skinless chicken breasts
- ¼ c. Buttermilk
- ½ tsp. cayenne
- ½ tsp. garlic powder
- Kosher salt
- 4 c. cornflakes
- Biscuits with honey butter
- Shredded Lettuce
- Hot sauce
- Ranch salad
Directions:
- Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness.
- In a medium bowl, combine the buttermilk, cayenne, garlic powder, and 1/2 teaspoon salt. Toss the chicken pieces in the buttermilk mixture, then coat with the cornflakes, pressing gently to help them adhere.
- Arrange the chicken on the prepared baking sheet and bake, rotating the pan once, until the chicken is cooked through, 10 to 12 minutes.
- If desired, form sandwiches with the biscuits,chicken, honey butter, lettuce, and hot sauce. Serve the chicken biscuits with a ranch salad, if desired.
