Skinny Fried Chicken
 
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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