Oven-Baked Crispy Chicken (Southern)

Oven-Baked Crispy Chicken (Southern)
Oven-Baked Crispy Chicken (Southern)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (4-ounce) boneless, skinless chicken breasts

  • 3/4

    cup skim milk

  • 1

    tablespoon hot sauce

  • 1

    cup cornflakes

  • 1

    teaspoon paprika

  • 1

    teaspoon salt

  • 2

    teaspoons black pepper

  • 1/2

    cup panko bread crumbs

Directions

Place the chicken breasts between 2 pieces of wax paper and gently pound with flat side of meat mallet or rolling pin until the breasts are about ½ inch thick. Cut each breast into 3 equal pieces. In a small bowl, whisk together the milk and hot sauce. Place the chicken pieces in a large resealable bag and pour in the milk mixture. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 4 hours and up to overnight (depending on how much time you have). When you’re ready to cook, preheat oven to 400° F. Coat a baking sheet with cooking spray. In a food processor, combine ½ cup of the cornflakes, the paprika, salt, and pepper. Pulse until the cornflakes become crumbs. Pour them into a shallow baking dish and stir in the panko. In a small resealable bag, gently crush the remaining ½ cup cornflakes by hand into small pieces. Transfer the hand-crushed cornflakes to the panko crumb mixture. Remove the chicken pieces one at a time from the marinade and place in the cornflake mixture. Evenly cover each piece of chicken. Arrange the chicken in a single layer on the baking sheet. Bake for 15 minutes at 400° F, then reduce the oven temperature to 350° F and bake until the chicken is cooked through and crispy, 5 to 10 minutes longer.

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