1 C. corn flake crumbs
1/4 C. grated Parmesan cheese
1 tsp. paprika
1 tsp. dried marjoram
1/2 tsp. each, dried thyme and seasoned salt
1/4 tsp. each, garlic powder, onion powder and black pepper
1/8 tsp. cayenne pepper
1 C. buttermilk ( I used almond milk )
1/2 C. whole wheat flour
4 large boneless, skinless chicken breasts
2 T. butter, melted
In a shallow bowl or pie plate, mix corn flake crumbs with Parmesan, paprika, marjoram, thyme, seasoned salt, garlic powder, onion powder, black pepper and cayenne pepper. Set aside.
Pour buttermilk into a second shallow bowl or pie plate and place flour into a third shallow bowl or pie plate.
Coat a rimmed baking sheet with non-stick spray. Rinse chicken and pat dry using paper towels. Working one at a time, dip chicken breasts in buttermilk and moisten on all sides. Shake off excess buttermilk. Place chicken in bowl with flour and turn to coat. Dip in buttermilk again, then coat with the seasoned corn flake mixture. Place chicken pieces on the prepared baking dish. Drizzle melted butter over top of chicken. ( I sprayed them with non-stick spray instead of using the butter).
Bake, uncovered at 400 degrees for 35-40 minutes, until chicken is golden brown and juices run clear.