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all-purpose oregano thyme paprika salt garlic ground black pepper corn flakes Parmesan cheese buttermilk chicken breasts
Viewed: 12 - Published at: 3 years agoIngredients
- 2/3 cup all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 1/2 cups crushed corn flakes
- 2 tablespoons grated parmesan cheese
- 1 cup buttermilk
- 3 lbs skinless chicken breasts (or whatever cuts you like)
Method
- Preheat oven to 425 degrees.
- Spray a large roasting pan with non-stick spray and set aside.
- In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
- In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
- Pour buttermilk into a separate bowl or pie plate.
- Rinse chicken and pat dry.
- Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
- Place chicken in bowl with flour mixture and turn to coat.
- Dip in buttermilk again, then coat with cornflake mixture.
- Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
- Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
- Serve immediately.
