Around here we love fried chicken, but we do not love oil from deep-frying it. I found this recipe in a Paula Deen magazine several years ago and make this dish often.
- 2 cups Cornflake type Cereal, I have even used a rice chex style and it was great.
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Red Cayenne powder
- 2 Whole Eggs (Original recipe calls for only egg whites)
- 5 or 6 split Chicken Breasts
Preheat oven to 400 F.
Put alumium foil on a rimmed cookie sheet and spray with non-stick cooking spray. In a shallow dish combine dry ingredients. Beat eggs in a separate shallow dish. Dip each chicken breast in the beaten eggs and dredge them in the dry ingredients to fully coat them. Press cornflake mix onto the chicken to ensure it adheres.
Place on the cookie sheet and bake for 35 to 40 minutes or until a meat thermometer reads 165 F in the thickest part of the breast. Let rest for 5 minutes before serving.