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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 8 skinless chicken thighs
- 2 1/2 cups corn flakes
- 1/4 cup panko breadcrumbs
- 1 cup fat-free buttermilk (or low-fat)
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Method
- Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability).
- Preheat oven to 350.
- In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs.
- Transfer ingredients to a shallow dish and combine with panko. Mix.
- Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack.
- Repeat with other chicken. When finished discard buttermilk and any left over crumb misture.
- Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.
