Prep Time: 10 Minutes
Cooking Time: 12 Minutes
Crispy Oven-Fried Chicken:
1 Cup of Buttermilk
1 TBL Dijon Mustard
1/2 tsp garlic powder
1 1/2 pounds of chicken tenders
salt and pepper
2 Cups of Corn Flakes
1/2 tsp poultry seasoning
1/2 tsp paprika
Preheat Oven to 400 Degrees
In a large bowl, whisk together buttermilk, mustard, 1 tsp salt, 1/4 tsp pepper and garlic powder.
Add Chicken pieces to the buttermilk mixture. Cover with plastic wrap and cover for 30 minutes or overnight.
Line a baking sheet with aluminum foil and set a cooling rack inside the baking pan. Spray rack with vegetable spray.
Place cornflakes in a zip lock bag. Add the poultry seasoning and paprika. Shake the bag to combine. Use a rolling pin to crush the cornflakes into small pieces. Pour cornflakes mixture in to a seperate bowl.
Remove one piece of chicken from the buttermilk mixture, add it to the bowl with cornflakes mixture and toss to coat. Use your hands to gently press the crumbs onto all the sides of the chicken. Place the chicken on to the prepared rack inside the baking pan. Repeat with the rest of the chicken.
Spray the chicken with vegetable spray until each piece is shiny. Place in oven on middle rack and cook until cooked though about 12 minutes.
Let them cool for 5 minutes. Enjoy with your favorite sauce.