- 1 cup buttermilk
- 2 tablespoons barbeque sauce
- 4 skinless, boneless chicken breasts
- 1 serving cooking spray (such as Pam®)
- 2 cups crushed corn flakes
- 1/2 cup bread crumbs
- 1 (.7 ounce) package Italian dressing mix
- 1 tablespoon ground poultry seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Combine buttermilk and barbeque sauce in a gallon-sized resealable plastic bag. Add chicken, turn to coat well, and seal. Place chicken in the refrigerator to marinate, 2 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Set a wire rack on top and grease with cooking spray.
- Combine corn flakes, bread crumbs, Italian dressing mix, poultry seasoning, Cajun seasoning, garlic powder, and black pepper in a gallon-sized resealable plastic bag. Add oil and toss until well mixed.
- Remove chicken from buttermilk mixture and dredge in corn flake mixture, pressing to coat thoroughly. Place onto the wire rack. Discard buttermilk mixture.
- Bake chicken in the preheated oven until golden brown, 35 to 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
04/09/2018
recipepes.com
Barbeque Buttermilk Oven-Fried Chicken, recipe
PT15M
PT1H
5
455 calories
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