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Southern Oven-Baked Crispy Chicken



4 (4-ounce) boneless, skinless chicken breasts

¾ cup skim milk

1 tablespoon hot sauce

1 cup cornflakes

1 teaspoon paprika

1 teaspoon salt

2 teaspoons black pepper

½ cup panko bread crumbs


Place the chicken breasts between 2 pieces of wax paper and gently pound with flat side of meat mallet or rolling pin until the breasts are about ½ inch thick. Cut each breast into 3 equal pieces.

In a small bowl, whisk together the milk and hot sauce.

Place the chicken pieces in a large resealable bag and pour in the milk mixture. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 4 hours and up to overnight (depending on how much time you have).

When you’re ready to cook, preheat oven to 400° F. Coat a baking sheet with cooking spray.

In a food processor, combine ½ cup of the cornflakes, the paprika, salt, and pepper. Pulse until the cornflakes become crumbs.

Pour them into a shallow baking dish and stir in the panko.

In a small resealable bag, gently crush the remaining ½ cup cornflakes by hand into small pieces. Transfer the hand-crushed cornflakes to the panko crumb mixture.

Remove the chicken pieces one at a time from the marinade and place in the cornflake mixture. Evenly cover each piece of chicken.

Arrange the chicken in a single layer on the baking sheet. Bake for 15 minutes at 400° F, then reduce the oven temperature to 350° F and bake until the chicken is cooked through and crispy, 5 to 10 minutes longer.

Nutrition Information

Per Serving (3 pieces of chicken):

Calories: 177

Fat: 3g

Carbohydrates: 14g

Fiber: 0g

Sugar: 3g

Protein: 26g

Smartpoints: 3


Yield: 4 servings | Prep time: 10 minutes | Cook time: 30 minutes