Oven-Fried Chicken

By BlueSchmoo

Ingredients

• Vegetable oil spray
• 1/2 Cup all-purpose flour
• 4 Large egg whites
• 1/2 Cup buttermilk
• 1 1/2 Teaspoons Dijon mustard
• 3 Cups (3 ounces) Kellogg's Corn Flakes cereal
• 1 Tablespoon canola oil
• 1/4 Teaspoon garlic powder
• salt and pepper
• ⅛ Teaspoon poultry seasoning
• Pinch cayenne pepper
• 4 (12-ounce) bone-in, split chicken breasts

Details

Servings 4
Adapted from onlinecookingschool.com

Preparation

Step 1

America's Test Kitchen Cooking School
Comfort Food Makeovers

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.

2. Place 3 cups (3 ounces) Corn Flakes in zipper-lock bag and use rolling pin (or bottom of large skillet) to crush them into fine crumbs.

8. In second shallow dish or pie plate, whisk 4 large egg whites until foamy.

9. Whisk in ½ cup buttermilk and 1½ teaspoons Dijon mustard.

10. In third shallow bowl, combine Corn Flakes, 1 tablespoon canola oil, ¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon poultry seasoning, and pinch cayenne.

12. Working with one at a time, dredge chicken pieces in flour, coating top and sides only. Shake off excess.

13. Transfer dredged chicken to egg white mixture. Only coat top and sides.

14. Transfer chicken to Corn Flake mixture. Coat top and sides, pressing gently to adhere.

Make Ahead: Serve immediately

Whisk

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.

2. Place 3 cups (3 ounces) Corn Flakes in zipper-lock bag and use rolling pin (or bottom of large skillet) to crush them into fine crumbs.

8. In second shallow dish or pie plate, whisk 4 large egg whites until foamy.

9. Whisk in ½ cup buttermilk and 1½ teaspoons Dijon mustard.

10. In third shallow bowl, combine Corn Flakes, 1 tablespoon canola oil, ¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon poultry seasoning, and pinch cayenne.

12. Working with one at a time, dredge chicken pieces in flour, coating top and sides only. Shake off excess.

13. Transfer dredged chicken to egg white mixture. Only coat top and sides.

14. Transfer chicken to Corn Flake mixture. Coat top and sides, pressing gently to adhere.