Cornflake Chicken

I've had quite a busy weekend! This past week was a pretty rough week for my family, so my husband and I decided to have a much needed, exciting weekend. ALSO, amazing news, my camera came on Thursday night! Friday we went to a party, so we didn't have to cook, and Saturday night he took me out on the town to use my camera and to get food downtown. So yesterday morning I woke up and was already trying to plan what I wanted to make.

We ate relatively heavy this past weekend, so I wanted to make something less fattening, but still have something that was extremely comforting. There is nothing more comforting than good fried chicken. But...I'd totally throw that "less fattening" out that window if I made fried chicken!!! So, I made cornflake breaded chicken. It's seriously even better, in my opinion, than deep fried chicken. I know, that sounds sacrilege. But honestly, by the time I clean up all of the oil and the mess from fried chicken, I am almost regretting making it to begin with (now... if someone else is cooking and cleaning, then this isn't always true!). This "fried" chicken is guaranteed to be crispy, delicious, moist, and about 30 times better for you than actual fried chicken. It's easy cleanup, too - one roasting pan and one closed container. What could be better? Oh, that's right, the fact that it tastes amazing. Try it, you'll seriously love it.

I paired it with garlic sauteed Swiss Chard. Enjoy!

Recipe: Cornflake Chicken

Time from start to finish: About 45 minutes, Plus 2 hours for marinating

Ingredients:

2 boneless, skinless Chicken Breasts, butterflied

4 cups non-sweet Cornflakes, crushed

3/4 cup Buttermilk

2 Tbsp Hot Sauce

2 Tbsp Cayenne Pepper

2 Tbsp Cajun Seasoning

Salt and Pepper to Taste

Prepare your chicken. Butterfly it so you have two individual cutlets per breast (just cut your chicken in half, horizontally). In a container prepare your marinade. Mix the buttermilk, hot sauce, cayenne, cajun and salt and pepper together. Put your chicken in the container and let marinade at least 2 hours. After marinating, preheat your oven to 425. Take your crushed cornflakes and pour them on a few sheets of foil (for easy cleanup!). Press your chicken into the cornflakes to get a nice, even coating. This seems to take a little more force than regular breadcrumbs, but it's worth it! Place the chicken in a roasting pan with a rack on the bottom. If you don't have one, you can spray some nonstick spray on a roasting pan, but you risk the breading sticking to the pan. Cook for 18-25 minutes, depending on your thickness of the breasts. As long as the juices run clear, you're fine! Serve with garlic sauteed greens. Enjoy!

Eat Well! 
Melissa