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| Level of Difficulty | Moderate |
| 1/2 cup all-purpose flour |
| 3/4 cup corn flakes crumbs |
| 1 pound boneless, skinless chicken breast(s), four 4 oz pieces |
| Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set |
| Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn |
| flakes crumbs in 2 separate shallow bowls. |
| Roll chicken breast halves in flour mixture and evenly coat each side. Next 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 (there is no need to flip the chicken during baking). Yields 1 breast per |
| We updated the Southern-Style Oven Fried Chicken by: |
| Switching to "oven frying" rather than "deep-fat frying." |
| Using skinless, boneless chicken breasts instead of dark meat with the skin. |
| Dipping the chicken in naturally low-fat buttermilk instead of eggs to help the coating stick. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated