Recipe for 4
4 boneless skinless chicken breasts
3/4 cup cornflake crumbs
1/2 cup all-purpose flour
1 cup buttermilk
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon table salt
Preheat the oven to 190oC.Lightly coat a baking dish with olive oil and set aside.
In a medium-sized bowl, combine the flour, cayenne pepper and salt. Place the buttermilk and cornflake crumbs in two separate shallow bowls.
Roll the chicken breast halves in the flour mixture, coating evenly each side. Next dip the chicken into buttermilk, and then directly into the cornflake crumbs.
Place the coated chicken breasts in the prepared baking dish. Bake chicken for about 20 minutes (until the chicken is tender and no longer pink).
Serve directly from the oven with steamed rice. Enjoy!