Delicious!
Place buttermilk and chicken in a zip-top plastic bag; be sure each thigh is coated. Refrigerate for at least 30 minutes (all day is preferable).
Preheat oven to 350F. Line a baking sheet with aluminum foil.
Combine corn flakes with Italian seasoning, salt, and cayenne in a food processor. Pulse until coarsely ground. Transfer crumbs to a shallow dish and mix with panko. Drain buttermilk from each piece of chicken and coat both sides with seasoned crumbs. Bake 30 minutes or until juicy and cooked through.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 346 | ||
Calories from Fat: 72 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 143.6mg | 44 % | |
Sodium 730.5mg | 25 % | |
Potassium 529.2mg | 14 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 27.2g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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