This is a healthier version of your favorite cripy oven fried chicken recipe! Who said you have to give up "fried" chicken while eating healthy?
Ingredients
1lbboneless, skinless chicken breasts
¾cupmilk
1tablespoonFrank's RedHot sauce
1cupcornflakescrushed
1teaspoonpaprika
1teaspoonsalt
1/2teaspoonblack pepper
1cuppanko bread crumbs
2largeeggs
Instructions
Place the chicken breasts between 2 pieces of wax paper and gently pound with flat side of meat mallet or rolling pin until the breasts are about ½ inch thick. Slice each breast into 3 equal pieces.
In a medium bowl, whisk together the milk and hot sauce.
Place the chicken pieces in a large resealable bag and pour in the milk mixture. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 4 hours and up to overnight (depending on how much time you have).
When you're ready to cook, preheat oven to 400° F. Coat a baking sheet with cooking spray or line with parchment paper.
In a medium shallow bowl, gently beat the eggs and set aside.
In a food processor, combine the cornflakes, the paprika, salt, and pepper. Pulse until the cornflakes become crumbs. Pour them into a shallow baking dish and stir in the panko.
Remove the chicken pieces one at a time from the marinade and dip into the egg wash and then place into the cornflake breadcrumbs and generously cover. Place chicken pieces onto the baking sheet and repeat with remaining chicken.
Bake for 15 minutes at 400 degrees and then reduce the oven temperature to 350 degrees, flip chicken over and continue to cook for 5-10 minutes longer until chicken is crispy.
Optional: Drizzle with Hot Honey or Honey before serving