If you love fried chicken, then you will love my oven fried chicken. It all begins with with tender chicken pieces, buttermilk, and crunchy corn flakes. Baking the chicken makes the chicken moist and the coating crunchy. Adding the hot sauce gives the chicken an added flavor, but isn't hot and spicy.
1 cup buttermilk
2 cups cornflakes, crushed
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp hot sauce, I use Frank's
2 pounds of chicken breast tenderloins
Combine buttermilk, salt, pepper, garlic, onion, hot sauce, and chicken in a shallow baking dish. Add chicken and toss to coat. Place in refrigerator for at least 15 minutes to marinade. Preheat oven to 400 degrees.
After the chicken has marinated, place cornflakes in a large Ziplock bag. Prepare a large baking sheet with canola oil, about 3-4 tablespoons should generously cover it.
Place chicken pieces in the bag one at a time, shake to coat, and place on prepared baking sheet. Repeat with remaining chicken. Bake for 30 minutes, or until chicken reaches 165 degrees.
Coming up next: Buttermilk biscuits