Oven-Fried Chicken

Oven-Fried Chicken
submitted by Eileen C

2 cups buttermilk
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
4 boneless skinless chicken breasts, cut in half crosswise
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
generous dash cayenne pepper (use 1/8 tsp if you want this REALLY spicy)
2 T vegetable oil

1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray cookie sheet or glass baking dish with cooking spray.

3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared pan, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted registers 160 degrees, about 25-30 minutes.

*You can marinate the chicken the night before and mix up the crumb mixture minus the oil the night before. Then when you're ready to cook it all you gotta do is add the oil to the crumb mixture, coat the chicken in the crumbs and bake it.