Nutrition per serving may change if servings are adjusted.
6 skinless, boneless chicken breast halves (about 2 pounds total)
1 cup buttermilk
Olive oil nonstick cooking spray
1¼ cups crushed cornflakes
1 teaspoon garlic powder or dried minced garlic
1 teaspoon onion powder or dried minced onion
1 teaspoon paprika
½ teaspoon ground black pepper
Snipped fresh parsley (optional)
In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.
Preheat oven to 400°F. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.
In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time and shake the bag to coat the chicken well.
Place chicken on the prepared baking sheet. Coat chicken with nonstick cooking spray. Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with parsley before serving if desired.