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Ingredients

How to make it

  • In plastic bag, combine marinade ingredients (buttermilk to salt) along with onion slices and chicken breasts. Marinate overnight, turning occasionally.
  • Combine coating mix (cornflakes to cayenne).
  • Place dredging flour, egg wash, and coating mix in separate bowls (or pans)
  • Remove chicken from marinade and shake off excess.
  • Coat each breast lightly with the flour (shake off excess), then dip into egg, and then into coating mix (press on any loose bits).
  • Refrigerate for one hour (this step is key).
  • Remove from refrigerator and drizzle with butter or olive oil.
  • Bake in preheated 425 degree oven for 50 minutes (time may vary depending on thickness of breast) until crisp and golden and cooked through.
  • Serve hot or room temperature.

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