Barbeque Buttermilk Oven-Fried Chicken

A buttermilk and barbeque sauce marinade adds zesty tang to these oven-friend chicken breasts with a flavorful corn flake crumb coating.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 351 Calories

Ingredients

• 1 cup buttermilk
• ½ teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• ½ cup bread crumbs
• 4 skinless, boneless chicken breasts
• 1 teaspoon Cajun seasoning
• 2 cups crushed corn flakes
• 2 tablespoons barbeque sauce
• 1 serving cooking spray (such as Pam®)
• 1 (.7 ounce) package Italian dressing mix
• 1 tablespoon ground poultry seasoning

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove chicken from buttermilk mixture and dredge in corn flake mixture, pressing to coat thoroughly. Place onto the wire rack. Discard buttermilk mixture.

Step 5

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).