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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes