Whisk buttermilk, mustard, 3 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover and refrigerate at least 1 hour or overnight. Can also place in Zip-Lock freezer bag.
Adjust oven rack to upper middle position and heat oven to 400°. Line rimmed baking sheet with foil. Spray foil with non-stick cooking spray.
Gently toss corn flakes, bread crumbs, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated.
Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared pan, and bake until chicken is deep golden brown, juices run clear and instant-read thermometer registers 160°, 35-45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 384 | ||
Calories from Fat: 61 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 139.3mg | 43 % | |
Sodium 401.8mg | 14 % | |
Potassium 737.7mg | 19 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 17.7g | ||
Protein 58.7g | 84 % | |
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: 384
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