This is a real family favourite. You could substitute sour cream or a thinnish yoghurt for the buttermilk, but if using yoghurt you will have to add a teaspoon of plain flour to stabilise it.
Preparation time 10 minutes plus cooking time 25 minutes
Ingredients
3 tablespoons plain flour 1-1/2 tsp. ground pepper 1/3 cup buttermilk 1 cup crushed cornflake crumbs ( The easiest way to do this is to place them in a plastic bag, tie, and then use a rolling pin ) 3 tablespoons cornmeal 4 boneless, skinless chicken breasts 2 tablespoons melted butter or low fat spread
Method
You need 3 bowls, one with flour and pepper, one for the butter milk and one with the cornflakes and cornmeal. Dip the chicken breasts first in the flour mix, then in the butter milk and finally in the crumb/cornmeal mix. Place the coated pieces in an oven proof dish, drizzle with the melted butter and then bake at 400F, 205 C, Gas 6 for 20 minutes.
Serve with salad and baked potatoes with plenty of butter.
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