Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

SOUTHERN BAKED CHICKEN




Source of Recipe


My files


List of Ingredients




½ teaspoon all-purpose flour
¼ teaspoon salt
1/8 teaspoon cayenne pepper
¼ cup buttermilk
¾ cup corn flakes crumbs
1 pound boneless, skinless chicken breasts, (four 4 oz pieces)


Recipe



Preheat oven to 375º F.

Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

Combine flour, salt and cayenne pepper together in a medium-size bowl.

Pour buttermilk into a second bowl, and corn flakes crumbs into a third one.

Roll chicken breast halves in flour mixture and evenly coat each side.

Dip chicken into buttermilk and then corn flakes crumbs.

Place coated chicken breasts in prepared baking dish.

Bake until chicken is tender and no longer pink, about 20 minutes


Notes: When making any recipe which calls for something to be "dunked and dredged", instead of bowls, I like to use pie plates, they provide a larger work area, are shallow, and just more convenient when doing this kind of prep.