Cornflake Crusted Baked Chicken

If you haven't tried the Kellogg's Corn Flakes Crumbs as a chicken breadcrumb, you are missing out. They are so delicious! This recipe for Cornflake Crusted Baked Chicken is originally from Country Living and can be found HERE. I definitely revamped this recipe and we eliminated salt because we don't eat a lot of salt. 

Ingredients:
1 tsp garlic powder
1 tsp Pinch Spice Market Finger Lickin' Chicken
2 1/2 cups buttermilk
1 tsp celery seed
1/2 tsp cayenne pepper
Ground pepper
2 large boneless, skinless chicken breasts, cut into chunks
1 cups flour
4 cups Kellogg's Corn Flakes Crumbs

Directions:
Combine garlic powder, 1 1/2 cups buttermilk, and 1/2 tsp celery seed and cayenne pepper. Preheat oven to 425 degrees. Add chicken and marinate in the fridge for 30 minutes. 

In a pot or big bowl, combine flour, pinch of cayenne and remaining 1/2 tsp celery seed. Season with pepper. 

Place remaining 1 cup buttermilk in a second bowl, season with pepper and place cornflakes in a third bowl. 

Remove chicken from marinade, letting excess drip off and discard marinade. Coat chicken with flour mixture, dip in buttermilk then coat with cornflakes. Arrange chicken on a baking sheet and bake until cooked through, 25-27 minutes. Enjoy!