Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray or use a silpat
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere. Let sit for 15 minutes before putting into the oven
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp. Some turn once, or use convection bake.
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|Serving Size: 1 recipe (616g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 137 (34%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.6mg||16 %|
|Sodium 3790.1mg||131 %|
|Potassium 948.3mg||25 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 32.6g|
|Protein 32.1g||46 %|
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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: 399
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