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.

This recipe was originally published in Dining Under the Carolina Moon by Debbi Covington.