Extra Crispy Baked Chicken - cooking recipe

Ingredients

8 skinless chicken thighs
2 1/2 cups corn flakes
1/4 cup panko breadcrumbs
1 cup fat-free buttermilk (or low-fat)
1/2 teaspoon italian seasoning
1/2 teaspoon cayenne
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation

Place thighs in a seal tight zip lock bag and pour in buttermilk. Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability).
Preheat oven to 350.
In the food processor, combine cornflakes, italian seasoning, salt, and cayenne. Pulse until consistency of panko crumbs.
Transfer ingredients to a shallow dish and combine with panko. Mix.
Remove chicken one at a time and coat both sides in crumb mixture. Place thigh on baking rack.
Repeat with other chicken. When finished discard buttermilk and any left over crumb misture.
Bake 30-35 minutes or until crisp, juicy, and cooked through. Juices should run clear.