My family flipped for this chicken.
Crispy, crunchy and flavorful!
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You know there is a reason why moms do certain things and dads do others. Like moms tend to most of the child sicknesses, the family dinners and the nasty bathrooms. Dads will often tend to the lawn care, the car maintenance and their kid's sports activities.
Of course, all of these things can intermingle, but generally, at least in our house, I do the girly stuff and the husband does the boy stuff.
So when the husband asked me to come outside this past Sunday while I was prepping dinner to "help show our oldest a play in football" I wasn't excited. Apparently his younger sister wasn't being a good fill-in and I seemed the next viable option.
Ha.
Two plays in, the dog took off at the exact same time I became our son's lead blocker and well a collision ensued ending with me on the ground and our dog happily chasing a squirrel. Now, let me clarify, I was in sports, specifically volleyball and golf, I would consider myself semi-athletic {at least in my glory days}, but football was a sport I never took part in.
Obviously.
I landed hard, on what I'm not sure, but I have a rolled ankle and a HUGE goose egg on my calf muscle {opposite leg of course}. I'm hurtin'.
There is no point to this story, other than I was making THIS EXACT chicken dish when it happened and I will forever think of football when eating this.
The end.
Once I caught my breath {and regained my composure} we sat down to dinner. I served this delicious chicken with some classic crock pot mac and cheese and green beans. Simple and delicious.
I can even say my 5 year old daughter helped in breading the chicken. Kids will love helping with this recipe. With only seven ingredients total, it's easy to break down, albeit a bit messy. But you know, they are only young once right?
One bowl for the buttermilk, ranch dressing, hot sauce mixture and one bowl with the crushed corn flakes, garlic powder and Italian seasoning and you're ready!
Who said corn flakes were just for eating in a cold bowl of cereal?
Please.
Buttermilk Ranch Cornflake Chicken
6 boneless, skinless chicken breasts
1/2 c . buttermilk
1 1/2 c. ranch dressing
2 t. hot sauce
5 c. corn flakes, crushed
1 t. garlic powder
1 t. Italian seasoning
1. Preheat the oven to 375 degrees.
2. Grease a large rimmed baking sheet with cooking spray.
3. In one bowl combine the buttermilk, ranch dressing and hot sauce. In another bowl combine the crushed corn flakes and seasonings.
4. Dip the chicken breasts in the dressing mixture coating both sides and then press into the corn flake mixture again coating both sides. Lay on the baking sheet.
5. Bake for 40-45 minutes or until golden brown and chicken juices run clear.
6. Serve warm with your favorite sides.
