Baked Buttermilk Chicken

BakedButtermilkChicken_thumbYour family’s next favourite dish is this moist and scrumptious main. This healthy alternative to southern-fried chicken has all of the flavour with none of the guilt.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.






Chicken breast, boneless, 4 to 5 oz each 4 each
Buttermilk 8 oz.
Tabasco sauce 1 tsp
Worcestershire sauce 1 tbsp
Garlic powder 2 tsp
Onion powder 1 tsp
Thyme, fresh chopped 1/3 bunch (1/4 cup or substitute 4 tsp dried)
Oregano, fresh chopped 1/3 bunch (1/4 cup or substitute 4 tsp dried)
Flour, all purpose 1 cup
Egg, whole, lightly beaten 3 each
Water, cold 2 cups
Cornflakes, crushed 4 cups
Salt to taste
Black pepper, ground to taste


8 pieces


  1. Preheat oven 3500F (200oC).
  2. Prepare seasoning by combining flour, with garlic, onion and herbs.
  3. Prepare egg wash by combining eggs with water. Beat lightly until well combined.
  4. Cut chicken breasts in halves. Marinate chicken pieces in butter milk, tabasco, Worcestershire sauce. Allow to marinate overnight in refrigerator. Preheat oven to 350°F.
  5. Remove chicken from marinade. Discard marinade.
  6. Dredge the chicken in the seasoned flour.
  7. Dip chicken in egg wash.
  8. Dredge chicken in crushed cornflakes.
  9. Place on parchment lined baking tray. Transfer to oven and bake until poultry reaches an internal safe temperature of 1850F (85oC).
  10. Serve immediately.

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