Author: Recipe courtesy of Back Around the Table: An "In the Kitchen with David" Cookbook and shared with permission.
Recipe type: Entree
Cuisine: American
Ingredients
12 boneless, skinless chicken breasts, pounded to ½" thick
2 cups buttermilk
1 Tbsp hot sauce
Vegetable oil spray
½ cup all-purpose flour
3 cups cornflake crumbs
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp cayenne
½ tsp garlic powder
½ tsp onion powder
1 tsp poultry seasoning
Instructions
Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then, coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F. and bake until cooked through and crispy, 15–20 minutes.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/david-venable-skinny-fried-chicken-recipe