Recipe Box

Fadely's Finger Lickin' Fixin's

                     By: Linda Fadely

                Floyds' Market
                        Sedan, Kansas

Buttermilk Oven Fried Chicken

3 Tablespoons flour                    12 teaspoons lemon-pepper seasoning
3 cup buttermilk                      2 cup corn flake crumbs
3 Tablespoons cornmeal 4 chicken breast halves
2 Tablespoons margarine or butter, melted

Heat oven to 425º degrees. Line a 15" X 10" X1" (jelly roll pan) baking pan with
foil. Spray foil with non-stick cooking spray.

In shallow dish, combine flour and lemon-pepper *; mix well. Place buttermilk **
in another shallow dish. In third shallow dish, combine corn flake crumbs *** and
cornmeal; mix well.

Remove all fat and gristle from the chicken breast. Cut each breast in half. To bread
chicken, first dip the chicken in the flour mixture and coat thoroughly. Next, dip it in
the buttermilk; finally, dip the chicken breast in the corn flake crumb mixture to coat.

Bake at 425º degrees for 25 minutes or until chicken is for tender and juices run clear.

* I have used several brands - McCormick's has the best flavor, to date.

** Rather than purchase buttermilk, use the required measurement and add
    12 teaspoons vinegar to the milk to sour it. It isn't as chunky but works well.

*** Use the left over, bottom of the box non sugar coated cereals that no one
will eat. Store in airtight baggies until needed for this recipe. Use the same baggie
to mash the cereal into crumbs. Use a rolling pin or your fingers.