Breaded Chicken Breast
Breaded Chicken Breast provides 9g protein and 426 calories per serving in 6 portions—a support protein requiring pairing with higher-protein sides. Quick stovetop cooking makes this a time-efficient component rather than a standalone meal. Batch this as a versatile base for building complete meals throughout the week without relying on it alone for protein targets.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Buttermilk, Cultured, Low-Fat(240g)
- •Sriracha sauce(8g)
- •Flour, All-Purpose, White(80g)
- •Cereal, Corn Flakes(540g)
- •Paprika, Ground(4g)
- •¾ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •Cayenne Pepper, Ground(1g)
- •Garlic powder(3g)
- •Onion powder(3g)
- •Poultry seasoning blend(4g)
Instructions
- 1Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
- 2Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
- 3Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.
- 4Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.
- 5Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dip it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.
- 6Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve
Nutrition — Per Serving
426
calories
9g
protein
2g
fat
- Carbohydrates
- 93g
- Saturated fat
- 0.8g
- Sodium
- 586 mg
- Dietary fiber
- 3.3g
6 servings per batch · ~147g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Breaded Chicken Breast have per serving?
Each serving contains only 9g of protein and 426 calories with 2g fat and 93g carbs. This is a carbohydrate-forward option where the breading dominates the macro profile relative to the actual chicken.
How long does Breaded Chicken Breast take to prep?
Marked as quick prep and batch-cooks 6 servings on the stovetop, though the high carbohydrate content limits its utility for dedicated protein-focused meal prep. You're looking at minimal active time for stovetop frying across six portions.
Is Breaded Chicken Breast good for fat loss?
At only 9g protein per 426 calories, this recipe is poorly suited for fat loss phases where protein prioritization drives satiety and muscle retention. The 93g carbs per serving would require careful caloric management and pairing with lower-carb sides.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
