Skinny Fried Chicken
Yields: 12 servings
  • 12 boneless, skinless chicken breasts, pounded to ½ inch thick
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • Cooking spray
  • ½ cup all purpose flour
  • 3 cups cornflake crumbs
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon poultry seasoning
  1. Place chicken breasts in a resealable bag with the buttermilk and hot sauce. Close bag and shake until chicken pieces are fully coated. Refrigerate for at least 2 hours or overnight.
  2. Preheat oven to 400F degrees and position rack in the center of the oven. Spray a wire rack with cooking spray and place it on a baking sheet (or in a roasting pan).
  3. Place flour in a low bowl. Pour buttermilk marinade into another low bowl. In a third bowl, mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder and poultry seasoning, until the ingredients are evenly distributed.
  4. Dredge each chicken breast with flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
  5. Arrange chicken on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350F degrees and bake until cooked through and crispy, 15 to 20 minutes.
Recipe by My Site at