3 tbsp. buttermilk 1-1/2 tsp. freshly squeezed lime juice (can use bottled) 1/4 tsp. Dijon style mustard Dash garlic powder Dash white pepper Dash salt 2 chicken cutlets (1/4 lb. each), pounded to 1/4 inch thickness 1-1/2 oz. (1/2 c. plus 2 tbsp.) cornflake crumbs 2 tsp. vegetable oil, divided
Preheat oven to 450 degrees. In small mixing bowl combine first 3 ingredients and seasonings, stirring to combine. Dip chicken into buttermilk mixture, coating both sides and using entire mixture, coating both sides and using entire mixture; on sheet of wax paper or a paper plate, dip chicken into cornflake crumbs, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet. Drizzle 1/2 teaspoon oil over each cutlet and bake until lightly browned, 8 to 10 minutes; turn chicken over, drizzle each cutlet with 1/2 tsp. oil and continue baking until chicken is tender and coating is crisp, about 10 minutes longer.
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