Breaded Chicken Breast

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Buttermilk, Cultured, Low-Fat(240g)
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  Sriracha sauce(8g)
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  Flour, All-Purpose, White(80g)
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  Cereal, Corn Flakes(540g)
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  Paprika, Ground(4g)
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  ¾ teaspoon kosher salt
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  ¼ teaspoon freshly ground black pepper
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  Cayenne Pepper, Ground(1g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  Poultry seasoning blend(4g)

Instructions

1. 1Pat the chicken breasts dry with paper towels. Place them in a large ziptop bag with the buttermilk and sriracha sauce. Seal the bag, massage until fully coated, and refrigerate for at least 2 hours or overnight.
2. 2Set up a dredging station with three shallow bowls: place the flour in the first bowl; pour the marinated buttermilk mixture into the second bowl; and in the third bowl, combine the corn flake crumbs, paprika, cayenne pepper, garlic powder, onion powder, and poultry seasoning, stirring until evenly distributed.
3. 3Remove the chicken breasts from the marinade one at a time. Coat each breast thoroughly in flour, shaking off excess. Dip into the buttermilk mixture, then press into the cornflake mixture, patting gently so the coating adheres fully.
4. 4Heat ½ inch of oil in a large skillet over medium-high heat for 3–4 minutes until shimmering. Working in batches to avoid crowding, cook the breaded chicken 6–8 minutes per side, or until golden brown and internal temperature reaches 165°F when measured with an instant-read thermometer.
5. 5Transfer the cooked chicken to a paper towel-lined plate and let rest 5 minutes to allow carryover cooking and to set the crust.
6. 6Divide the chicken evenly among 6 airtight containers while still warm. Store in the refrigerator for up to 4 days.