southern fried chicken batter


°1 pound(s) boneless skinless chicken breast(s), uncooked, four 4 oz pieces
°1/2 teaspoon table salt, divided or to taste
°1/4 tsp. cayenne pepper, divided or to taste
°1/3 cup(s) all-purpose flour
°3 oz low fat buttermilk
°1/2 cup(s) cornflake crumbs


Preheat oven to 375ºF. Lightly coat a 13 X 8 X 2-inch baking dish with cooking spray; put aside.
Season chicken with salt and cayenne pepper to taste; put aside.
Combine flour, 1/4 tsp salt and 1/8 tsp cayenne pepper in medium bowl. Placing buttermilk & cornflake crumbs in 2 detach shallow bowls.
Dip chicken in flour mixture and evenly coat both sides. Next, dip the chicken in the buttermilk and turn to coat both sides. Finally, sprinkle the chicken with cornflake crumbs and turn to coat both sides.
Place the coated chicken breasts in the prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (chicken does not need to be turned during cooking).

Enjoy !