This recipe is a hit with adults & kids alike and will be the perfect appetizer for your next get together. The chicken remains crispy on the outside and juicy on the inside and best of all it is baked!
1.5lbs boneless skinless chicken breasts, cut into 1” chunks
2 cups buttermilk
1 ½ tsp salt
1 ½ tsp dried thyme
1 ½ tsp oregano
1 ½ tsp garlic powder
1 ½ tsp onion powder
½ tsp black pepper
½ cup grated parmesan cheese
4 cups corn flakes
Makes 6 servings
Heat oven to 400F, line a baking sheet with parchment paper.
Chop chicken into 1” cubes and set aside in a large bowl.
To the bowl, add 2 cups buttermilk, 1 tsp salt, 1 tsp thyme, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp black pepper. Marinate for 30-60 minutes (or overnight).
In a large Ziploc bag combine cornflakes, ½ tsp salt, ½ tsp thyme, ½ tsp oregano, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper, and ½ cup grated parm cheese. Close the Ziploc and crush the cornflakes & mix the seasoning in the bag. Pour onto a plate.
Drain chicken and buttermilk mixture. Next take a few pieces of chicken and toss in cornflakes mixture. Pressing as necessary to coat completely.
Drizzle olive oil on a lined baking sheet and place chicken. Cook for 18-20 minutes, turning the chicken halfway, until crisp & golden brown.