Food Recipes Cornflake-Crusted Chicken With Purple Slaw 4.0 (1) 1 Review Meet your new favorite way to cook chicken: thin-yet-juicy chicken coated with crispy cornflakes. Serve with purple slaw for a delicious dinner. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on December 14, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cutting chicken breasts open like a book creates more surface area, which you'll bathe in a buttermilk-mayonnaise bath. This makes the meat even more tender and allows the crunchy cereal to adhere evenly. While the chicken bakes, stir together a coleslaw-style cabbage salad with enough pickle brine to balance the rich meat. It's an easy, crowd-pleasing meal that will be a regular favorite. If leftovers survive, sandwich the chicken and slaw between rolls for a great lunch treat. Ingredients 4 6-ounce boneless, skinless chicken breasts Cooking spray ¾ cup whole buttermilk ½ cup mayonnaise 6 cups cornflakes, crushed (about 2 cups) ¾ teaspoon kosher salt, divided 4 cups thinly sliced purple cabbage (from 1 cabbage) ½ cup chopped dill pickles, plus 1 Tbsp. pickle juice 2 tablespoons chopped fresh dill 2 teaspoons fresh lemon juice (from 1 lemon) Directions Preheat oven to 400 F. Slice chicken breasts horizontally, cutting to, but not through, other side. Open chicken like a book. Transfer to a large bowl. Place a wire rack on a rimmed baking sheet; coat with cooking spray. Whisk buttermilk and mayonnaise in a large bowl. Pour ¾ cup buttermilk mixture over chicken and turn chicken until evenly coated. Place cornflakes in a large, shallow dish. Working with 1 breast at a time, remove from buttermilk mixture. Let excess drip off and transfer to cornflakes in dish. Coat chicken with cornflakes, pressing to adhere. Transfer coated chicken to wire rack; top chicken with cooking spray. Bake chicken until golden and a thermometer inserted in thickest portion registers 165 F, 35 to 40 minutes. Sprinkle with ¼ teaspoon salt. Meanwhile, stir cabbage, pickles and pickle juice, dill, lemon juice, and remaining ½ teaspoon salt into remaining buttermilk mixture. Chill until ready to serve. Serve slaw alongside chicken. Print Nutrition Facts (per serving) 543 Calories 22g Fat 43g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 543 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 137mg 46% Sodium 1131mg 49% Total Carbohydrate 43g 16% Dietary Fiber 3g 11% Total Sugars 9g Protein 44g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.