Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk (or regular milk with 1 tbsp vinegar)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (or crushed cornflakes for extra crunch)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 2 tbsp melted butter or cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Pound the chicken breasts to an even thickness if needed.
- Pour the buttermilk into a bowl and soak the chicken for at least 30 minutes (or overnight for best flavor).
- In another bowl, mix the flour, breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Remove each piece of chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing gently to coat well.
- Place the coated chicken on the baking sheet. Drizzle melted butter over the top or spray lightly with cooking spray for extra crispiness.
- Bake for 25–30 minutes, flipping halfway through, until golden brown and cooked through (internal temp 165°F / 74°C).
- Let rest for 5 minutes, then serve hot!
Would you like me to help you write a short note, storage tips, or a serving suggestion for this too?