Best Southern Fried Chicken Batter

Instructions

1. Preheat the oven to 375°F (190°C). Lightly coat a 13 x 8 x 2-inch baking dish with cooking spray and set aside.
2. Season chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper (or to taste). Set aside.
3. In a medium bowl, combine the flour, remaining salt, and remaining cayenne pepper.
4. Place the buttermilk in a shallow bowl and the cornflake crumbs in another shallow bowl.
5. Dredge each chicken breast in the flour mixture, coating evenly on both sides.
6. Dip the floured chicken into the buttermilk, ensuring both sides are coated.
7. Finally, dredge the chicken in the cornflake crumbs, pressing lightly to help the crumbs stick.
8. Place the coated chicken breasts in the prepared baking dish. There is no need to flip them.
9. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and no longer pink in the center. The cornflake coating should be golden and crispy.
10. Remove from the oven and let rest for a few minutes before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Add paprika or garlic powder to the flour mixture for extra flavor.
• Substitute panko breadcrumbs for cornflakes for a slightly different texture.
• Use skin-on chicken breasts for a more traditional look and extra juiciness.
• For a spicier version, increase the cayenne pepper or add a pinch of chili powder.

Serving Suggestions