Buttermilk Chicken

Tender and delicious Buttermilk Chicken has the crisp texture and succulent taste of fried chicken.  Marinating the breasts, rolling them in cereal, and roasting them in a hot oven keeps the chicken juicy inside, crunchy outside, and full of flavor.

Buttermilk Chicken
4 boneless, skinless chicken breast halves
2 cups buttermilk
2 cup corn flakes cereal, crushed
1/3 cup grated Parmesan cheese
1 tablespoon mustard powder
1 tablespoon dry minced onion
¼ teaspoon garlic salt
½ teaspoon cayenne pepper
4 tablespoons butter, melted
Marinate chicken in buttermilk for a least 8 hours. Preheat oven to 350 degrees.  Combine cereal, cheese, mustard powder, onion, garlic salt, and pepper in a shallow dish or pie plate.  Shake excess buttermilk from chicken and dip each piece in the cereal mixture, coating well on both sides.  Place chicken on a lightly greased baking sheet. Drizzle chicken with melted butter.  Bake for 35 to 40 minutes or until chicken is golden brown and cooked through. Serves 4.
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This recipe was originally published in Dining Under the Carolina Moon by Debbi Covington.