Cut chicken into "fingers". Season with salt and cayenne pepper to taste. Combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Place buttermilk and corn flakes in two separate bowls. Dip chicken in milk. Dredge in flour and corn flakes. Place chicken on baking dish. Bake at 375 degrees for 30 minutes.
Sometimes I combine my flour and corn flake crumbs so I only have to dredg the chicken once.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (43%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 146.9mg||45 %|
|Sodium 574.4mg||20 %|
|Potassium 553.4mg||15 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.8g|
|Protein 49.5g||71 %|
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Calories per serving: 454
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