Crunchy Oven Fried Chicken Recipe

• 3 tbsp. buttermilk
• 1 1/2 teaspoon freshly squeezed lime juice (can use bottled)
• 1/4 teaspoon Dijon style mustard
• Dash garlic powder
• Dash white pepper
• Dash salt
• 2 chicken cutlets (1/4 pound each), pounded to 1/4 inch thickness
• 1 1/2 ounce. (1/2 c. plus 2 tbsp.) cornflake crumbs
• 2 teaspoon vegetable oil, divided

1. Preheat oven to 450 degrees.
2. In small mixing bowl combine buttermilk, lime juice, mustard garlic powder, pepper and salt, stirring to combine.
3. Dip chicken into buttermilk mix, coating both sides and using entire mix,
4. On sheet of wax paper or a paper plate, dip chicken into cornflake crumbs, turning to coat both sides with crumbs.
5. Arrange chicken on nonstick baking sheet.
6. Drizzle 1/2 tsp.
7. oil over each cutlet and bake until lightly browned, 8 to 10 min; turn chicken over, drizzle each cutlet with 1/2 teaspoon oil and continue baking until chicken is tender and coating is crisp, about 10 min longer.

buttermilk, freshly squeezed lime juice, dijon style mustard, garlic, white pepper, salt, chicken cutlets, cornflake crumbs, vegetable oil

Taken from cookeatshare.com/recipes/crunchy-oven-fried-chicken-16912 (may not work)