preparation
Preheat oven to 400 degrees. Coat a shallow metal pan with non-stick spray, set aside. Pour buttermilk into a shallow bowl. Add chicken, turning to coat. Refrigerate chicken in buttermilk for at least 15 minutes, turning occasionally. On a plate, combine corn flakes, paprika, salt, black pepper and cayenne pepper. One at a time, dip each side of chicken into the corn flake mixture, pressing firmly to coat. Stir the mixture occasionally with a fork to keep seasoning evenly mixed. Place chicken on the prepared pan. Coat the chicken with non-stick spray, turning once. Bake for 45 minutes or until golden brown and the juices run clear when chicken is pricked. Hint: Cook the chicken on a cooling rack over a pan. This allows all juices to run out and keeps chicken from laying directly on the pan. |