boneless. skinless chicken breasts
cups lowfat buttermilk
tbs. vegetable oil
tsp. sea salt
tsp. cayenne pepper
Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours. (The chicken can sit in the buttermilk for up to 8 hours, if you'd like.) Preheat over to 400 Brush a sheet pan with vegetable oil and set aside. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oiled sheet pan as you work. Brush chicken with the remaining oil, and bake 20-30 minutes. Serve immediately.