Crispy Lemon Chicken
1/4 c. oil
3 T honey
juice of 2 large lemons
2 T. lemon zest
1/4 t. salt
1/4 t. pepper
Whisk together all ingredient. Place 4-6 boneless, skinless chicken breast to a ziplock bag, add marinate. Let sit for 2 hours.
When ready to make, prepare the following:
1 1/2 c. flour
2 t. onion powder
2 t. garlic powder
2 t. season salt
1 t. salt
1 t. pepper
Mix dry ingredient together in a medium bowl and set aside.
3 c. buttermilk, put in a shallow bowl and set aside
3 c. CRUSHED cornflakes, put in a medium bowl and set aside
Marinated chicken breast (can use large pieces or you can cut into strips)
Place chicken in flour mixture and coat completely. Dip into buttermilk and then into the crushed cornflakes, coating both sides. Place chicken on a lightly sprayed (cooking spray) baking sheet. Continue until all chicken is coated and placed on the pan. Bake at 375 for 25-30 minutes...turn chicken over after 15 minutes and then continue to cook. Chicken will be done when it's no longer pink. (I cut my chicken into strips and it took approximately 40 minutes to cook). Enjoy!