Tender buttermilk marinated chicken breasts are rolled in Parmesan-laced corn flake cereal, topped with marinara sauce and transformed into delicious Chicken Parmesan. South Carolina meets Italy in this easy-to-prepare entree. #recipe #chicken #italian

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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 Parmesan

2 pounds boneless, skinless chicken breasts
2 cups buttermilk
3 cups corn flakes cereal, crushed
1/3 cup grated Parmesan cheese
1 tablespoon mustard powder
1 tablespoon dry minced onion
1/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
4 tablespoons butter, melted
Marinara sauce
Shredded mozzarella cheese
Grated parmesan cheese, to garnish
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 45 minutes or until chicken is golden brown and cooked through. Remove chicken from oven. Top with marinara sauce, to taste. Add shredded mozzarella cheese and sprinkle with grated parmesan. Return to the oven for 8 to 10 minutes or until the cheese is melted. Serves 4.