Crispy Baked 'Fried' Chicken

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If I could give this recipe no stars I would! Very dissapointed...waste of chicken. I followed the recipe exactly other than subbing chicken breast cutlets for the whole chicken pieces to make it healthier. Since they were thin and boneless I baked them for only 15 minutes. They came out crispy on the outside and juicy inside, but ALL you taaste is cornflakes. I couldnt even manage to eat more than a couple bites. Deffinately wont go for this recipe again. I could see it maybe turning out OK if you heavily seasoned the corn flakes also...dont know that Id even be willing to try that though.

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Great, but where is the recipe for the green leafy side dish that looks great also

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Wow! So good! I didn't have sage, so I just omitted it. I also added some cayenne and paprika to the cornflakes.

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very good, used chicken breast strips, never any chicken skin, one of the worst fats you can consume! next time i will try some of the reviewers suggestions, panko, garlic powder, and less mustard, hubby is not much of a dijon fan, only the yellow stuff on his hot dogs!! haha!

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I made this tonight and it was fabu! A definite repeat. Some of my tips to make sure it is not bland (reviews complained of that. Spice the buttermilk AND the corn flakes with the same spices (varied that too using my Northwoods Penzey's spice - plug, plug - if you don't have these spices, GET SOME!!, then roll. I also did all chicken breasts and varied the temperature 1/2 way through as requested. It was tender and well - awesome. This is my new chicken cutlet recipe with no oil, all baked AND crunchy!!! So excited.

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I read some of the previous reviews that it wasn't as flavorful as it could be and was somewhat dry so I took a few steps to correct that.

I added sage to the cornflake mixture and I also let the chicken sit in the buttermilk sauce for an hour. Lastly I reduced the cooking time by 5 minutes, I could have even reduced the time 5 minutes more in the second timing.

All in all it was tasty. I think the other thing this recipe needs, perhaps in the cornflakes is some salt.

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Very good meal....My Husband and I are trying to loose weight and this was a very easy and useful recipe! I loved how the chicken was so juicy inside! Not good for the next day though so I recommend you do enough for only that day

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This recipe was just 'okay' for me. The chicken itself tasted fine, though perhaps a little on the dry side. It was the cornflake coating that disappointed me. I couldn't really taste any of the seasonings that were in the buttermilk, just the baked cornflakes. I agree with others below that adding some seasoning to the cornflake mixture might help out the flavor of this dish.

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Overall this recipe was great! I will definitely make it again and again. My two picky kids and my husband loved it. I used boneless skinless chicken breast tenders (I cut down the cooking time and substituted Cholula hot sauce for the cayenne pepper since I didn't have any on hand. I took off a star because the cornflake coating needs something extra, I think next time I will add sage and garlic salt to them. This is a simple crowd-pleaser, well worth trying!

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This recipe was a big hit with my roommates. It's definitely a more interesting and different way of making plain old baked chicken. The crisp on the outside was perfect. The only reason I took away a star was because it did taste a little dry, however that can be easily solved with a nice dipping sauce, or in my case, I made some scalloped potatoes to go with it, which when eaten together, takes away from the dryness.