Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.



Ingredient Checklist
For the Coating
For the Garnish


Instructions Checklist
  • Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.

  • Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.

  • Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

Reviews (3)

126 Ratings
  • 5 star values: 22
  • 4 star values: 15
  • 3 star values: 46
  • 2 star values: 35
  • 1 star values: 8
Rating: Unrated
I make this with Ritz crackers. When my stepson was little he told me my chicken was BETTER than Kentucky Fried. Now there is a compliment! Needless to say, he is the love of my life and at 47 he still likes my cooking.
Rating: Unrated
This is a really easy and tasty recipe. My family enjoyed this very much. The chicken is very tender.
Rating: Unrated
Has anyone tried substituting crushed "rice crisp" cereal in place of the corn flakes? Just wondering if I can use what I have in the pantry already. Thanks for any advice.