New to Q? Enjoy $20 off your first $40 order
with code WELCOME20  Copy | Details
Skinny Fried Chicken
Skinny Fried Chicken
Skinny Fried Chicken
Skinny Fried Chicken

Skinny Fried Chicken

David Venable

With its buttermilk bath and crunchy cornflake crust, this chicken boasts that signature flavor and crunch of fried chicken, but has far less fat and calories.

Ingredients

  • 12 boneless, skinless chicken breasts, pounded to 1/2" thick
  • 2 cups buttermilk
  • 1 Tbsp hot sauce
  • Vegetable oil spray
  • 1/2 cup all-purpose flour
  • 3 cups cornflake crumbs
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp poultry seasoning

Directions

Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then, coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F. and bake until cooked through and crispy, 15–20 minutes.

Cook's Notes

Don’t have cornflakes on hand? Use Panko bread crumbs instead.

Print Recipe