Crispy Buttermilk Oven-Fried Chicken

• 3 Tbsp. all-purpose flour
• 1 1/2 tsp. lemon-pepper seasoning
• 1/3 c. buttermilk
• 1/2 c. corn flake crumbs
• 3 Tbsp. cornmeal
• 4 boneless skinless chicken breast halves
• 2 Tbsp. margarine or butter, melted

1. Heat oven to 425u0b0.
2. Line 15 x 10 x 1-inch baking pan with foil.
3. Spray foil with nonstick cooking spray.
4. In shallow dish, combine flour and lemon-pepper seasoning; mix well.
5. Place buttermilk in another shallow dish.
6. In third shallow dish, combine corn flake crumbs and cornmeal; mix well.
7. To bread chicken, dip chicken in flour mixture to coat.
8. Dip in buttermilk; dip in crumb mixture to coat.
9. Place chicken in foil-lined pan. Drizzle with margarine.
10. Bake at 425u0b0 for 18 to 20 minutes or until chicken is tender and juices run clear.

flour, lemonpepper seasoning, buttermilk, corn flake crumbs, cornmeal, chicken, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115066 (may not work)