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Prep 10min
Total60min
Servings8
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Ingredients
2/3
cup buttermilk
8
boneless skinless chicken breasts (2 1/2 lb)
1
cup corn flakes cereal
1
cup Original Bisquick™ mix or Gold Medal™ all-purpose flour
2
packages (1 oz each) ranch dressing mix (dry)
Cooking spray
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Steps
1
Heat oven to 400°F. Spray cookie sheet with cooking spray.
2
Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
3
Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
4
Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
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Bake it the night before, then pack it up for a picnic in the park the next day!
Create a new recipe just by cutting up the chicken! For Oven-Fried Chicken Fingers, cut chicken breast halves crosswise into 1 1/2-inch strips before coating with buttermilk. Bake uncovered for 20 minutes. Turn strips; bake about 20 minutes longer or until chicken is no longer pink in center.
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