A crispy coating of crushed pecans and cornflakes gives these lean, boneless chicken breasts a tasty oven "fried" crunch. Try swapping the pecans for almonds or walnuts, if you like.
Method
Position the oven rack to middle shelf; preheat to 375ºF. Spray a baking sheet with nonstick spray and set aside.
Whisk together buttermilk, cayenne pepper, 1 teaspoon of salt, and garlic powder.
Add chicken; marinate 10 minutes.
While chicken is marinating, coarsely grind corn flakes and pecans, separately, in a food processor.
Mix together in a large bowl; season with remaining salt.
Lift a chicken breast out of buttermilk, allowing excess to drain off into bowl.
Cover entire chicken breast in corn-flake mixture and transfer to baking sheet.
Repeat with remaining chicken. Discard any remaining batter.
Bake 20 minutes or until internal temperature reaches 170ºF on instant-read thermometer.
Nutritional Info
Serving Size
Calories
530
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.