Cornflake Oven Fried Chicken Recipe

I don’t know about you, but I’m always looking for new dinner ideas, like this Cornflake Oven Fried Chicken recipe.

Cornflake Oven Fried Chicken

Ingredients

• 4 Harvestland by Perdue® whole chicken breasts cut in half ( boneless)
• 1/2 cup all-purpose flour
• Salt and freshly ground pepper
• 4 cups cornflakes
• 2/3 cup buttermilk or milk
• 3/4 teaspoon ground sage
• 3/4 teaspoon ground sage
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• Two tablespoons Dijon mustard

Instructions

1. Preheat oven to 425 degrees.
2. Next, place a rack in a roasting pan or on a baking sheet.
3. Rinse the Havestland by Perdue® Harvestland chicken breasts  in cold water; pat dry.
4. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper.  Cover each chicken breast  halves thoroughly the flour, so it’s thoroughly coated, shake to remove any extra flour.
5. Run the corn flakes through the food processor or smash in a baggie until they are coarse .
6. In a large bowl combine buttermilk, cayenne pepper, paprika,  sage and mustard.
7. Cover each chicken breast in buttermilk then rolls in  cornflake crumbs.
8. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes until cooked through and crispy.

Enjoy your cornflake oven fried chicken breasts! Eat Like Your Ancestors.™

Jenn Worden

Yields 10

Cornflake Oven Fried Chicken Recipe

This Cornflake Oven Fried Chicken Recipe is awesome! The chicken stays moist on the inside and has a awesome crunchy cornflake outside.

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

• 4 Harvestland by Perdue® whole chicken breasts cut in half ( boneless)
• 1/2 cup all-purpose flour
• Salt and freshly ground pepper
• 4 cups cornflakes
• 2/3 cup buttermilk or milk
• 3/4 teaspoon ground sage
• 3/4 teaspoon ground sage
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• Two tablespoons Dijon mustard

Instructions

1. Preheat oven to 425 degrees.
2. Next, place a rack in a roasting pan or on a baking sheet.
3. Rinse the Havestland by Perdue® Harvestland chicken breasts in cold water; pat dry.
4. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Cover each chicken breast halves thoroughly the flour, so it’s thoroughly coated, shake to remove any extra flour.
5. Run the corn flakes through the food processor or smash in a baggie until they are coarse .
6. In a large bowl combine buttermilk, cayenne pepper, paprika, sage and mustard.
7. Cover each chicken breast in buttermilk then rolls in cornflake crumbs.
8. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes until cooked through and crispy.

7.8.1.2

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Jenn Worden