This recipe for the Best Southern Fried Chicken Batter offers a healthier twist on the classic Southern fried chicken. By baking instead of frying, you get the same crispy and flavorful experience without the excess oil. The combination of buttermilk and cornflake crumbs ensures the chicken stays moist on the inside and gets a delightful crunch on the outside.
Best Southern Fried Chicken Batter
Ingredients:
- 3 sprays cooking spray
- 1 pound uncooked boneless skinless chicken breast (four 4-oz pieces)
- 1/2 tsp table salt, divided, or to taste
- 1/4 tsp cayenne pepper, divided, or to taste
- 1/3 cup all-purpose flour
- 3 oz low-fat buttermilk
- 1/2 cup cornflake crumbs
How to Make:
- Preheat the oven to 375ºF. Lightly coat a 13- X 8- X 2-inch baking dish with cooking spray; set aside.
- Season chicken with salt and cayenne pepper to taste; set aside.
- Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper in a medium-sized bowl. Place buttermilk and cornflake crumbs in 2 separate shallow bowls.
- Dredge chicken in the flour mixture, coating both sides evenly. Dip chicken into buttermilk, turning to coat both sides. Lastly, dredge chicken in cornflake crumbs, turning to coat both sides.
- Place coated chicken breasts in the prepared baking dish. Bake until chicken is tender and no longer pink in the center, about 25 to 30 minutes (no need to flip the chicken during baking).
Tips:
- For extra flavor, consider adding your favorite herbs and spices to the flour mixture.
- Serve the baked chicken with a side of your preferred dipping sauce or gravy.
- Experiment with different coatings like adding a touch of paprika or garlic powder to the cornflake crumbs for additional seasoning.
Enjoy the goodness of Southern-style fried chicken with this lighter and equally delicious baked version!
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