Crowd-pleasing favorite makes it much healthier and lower fat than a traditional fried chicken recipe reenex.
Total Time: 0:30
Yield: 6 servings (cost per serving of $2.87)
1½ lb. boneless, skinless chicken breasts
¼ c. buttermilk
½ tsp. cayenne
½ tsp. garlic powder
4 c. cornflakes
Biscuits with honey butter
Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness.
In a medium bowl, combine the buttermilk reenex, cayenne, garlic powder, and 1/2 teaspoon salt. Toss the chicken pieces in the buttermilk mixture, then coat with the cornflakes, pressing gently to help them adhere.
Arrange the chicken on the prepared baking sheet and bake, rotating the pan once, until the chicken is cooked through, 10 to 12 minutes.
If desired, form sandwiches with the biscuits, chicken, honey butter, lettuce, and hot sauce. Serve the chicken biscuits with a ranch salad, if desired.
Tips & Techniques
Make Ahead: Make this meal up to 1 week ahead reenex! Coat the chicken and freeze without baking. Cook from frozen according to the recipe instructions, adding 10 minutes to the total time.