Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Meet your new favorite way to cook chicken: thin-yet-juicy chicken coated with crispy cornflakes.


Credit: Caitlin Bensel

Recipe Summary

25 mins
50 mins

Cutting chicken breasts open like a book creates more surface area, which you'll bathe in a buttermilk-mayonnaise bath, which makes the meat even more tender, and allows the crunchy cereal to adhere evenly. While the chicken bakes, you'll stir together a coleslaw-style cabbage salad, which has just enough pickle brine to balance the rich meat. It's an easy, crowd-pleasing meal that will be a regular favorite. Got leftovers? Sandwich the chicken and slaw between rolls for a pretty great lunch treat.


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

543 calories; fat 22g; cholesterol 137mg; sodium 1131mg; carbohydrates 43g; dietary fiber 3g; protein 44g; sugars 9g; saturated fat 4g.