Ingredients
2
pounds boneless, skinless chicken breast halves
3/4
cup corn flakes cereal
1/2
cup all-purpose flour
3/4
teaspoon salt
1/2
teaspoon paprika
1/2
teaspoon pepper
1/3
cup buttermilk
Cooking spray
1/2
cup barbecue sauce
1/2
cup sweet-and-sour sauce
Preparation
Heat oven to 400°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove fat from chicken. Cut chicken into 2-inch pieces.
Place cereal, flour, salt, paprika and pepper in blender. Cover and blend on medium speed until cereal is reduced to crumbs; pour into bowl.
Place chicken and buttermilk in heavy-duty resealable plastic food-storage bag. Seal bag and let stand 5 minutes, turning once. Dip chicken into cereal mixture to coat. Place in pan. Spray chicken with cooking spray.
Bake uncovered about 30 minutes or until crisp and chicken is no longer pink in center. Serve with barbecue sauce and sweet-and-sour sauce.
