This is one of my go-to recipes that I make often. I mean OFTEN.
It’s a favorite around here, and I’m guaranteed happy faces and cleaned plates when this comes to the table. It’s one of the first recipes I posted here… but I’ve gotten a little better about being exact in my amounts (this is one of those recipes I just made without measuring anything). Okay, so a blurry picture of food still in the cooking pan isn’t unheard of from me either.. 🙂
Original post found here… just don’t judge me 😉
I’ve tried many baked chicken recipes, but none compare to this one I came up with in my opinion. Some use mayonnaise for moistness, but I much prefer the buttermilk soak. (And healthier to boot.) The crust is very crunchy, and while you could make it without the butter, it just makes it so much better. If you are opposed to that, you could brush with a little olive oil instead.
Since it’s a recipe we love so much, I thought it was about time I share it again with a nicer picture and more accurate measurements. I hope you love it too!
BAKED CHICKEN STRIPS
1 1/2 lbs boneless, skinless chicken breasts (about 3)
Buttermilk for soaking*
1 1/2 cups crushed cornflakes
1/2 cup flour
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
4 T butter, melted
Cut chicken into desired sized pieces. (I like to cut each breast into 5 strips.)
Place in a bowl and cover with buttermilk. Place in the fridge for a couple of hours.
Lightly grease a couple of 9 by 13 inch glass pans or a baking sheet and preheat oven to 400 degrees.
Mix the cornflake crumbs, flour, and spices in a shallow bowl.
Remove chicken pieces one at a time from the buttermilk and coat in coating mixture, then place in prepared pan. Repeat until done, leaving a little space around each piece. Drizzle with melted butter, then bake for about 20 minutes.
*If you don’t have buttermilk, just add a T of lemon juice to each cup of milk and let sit for a few minutes.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (about 3)
- Buttermilk for soaking*
- 1 1/2 cups crushed cornflakes
- 1/2 cup flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 T butter, melted
Instructions
- Cut chicken into desired sized pieces. (I like to cut each breast into 5 strips.)
- Place in a bowl and cover with buttermilk. Place in the fridge for a couple of hours.
- Lightly grease a couple of 9 by 13 inch glass pans or a baking sheet and preheat oven to 400 degrees.
- Mix the cornflake crumbs, flour, and spices in a shallow bowl.
- Remove chicken pieces one at a time from the buttermilk and coat in coating mixture, then place in prepared pan. Repeat until done, leaving a little space around each piece. Drizzle with melted butter, then bake for about 20 minutes.
- *If you don't have buttermilk, just add a T of lemon juice to each cup of milk and let sit for a few minutes.
