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
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.
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