Crispy and tender meat will make your taste buds go crazy, dipped in hot chili sauce.


1½ lb. boneless, skinless chicken breasts

¼ c. Buttermilk

½ tsp. cayenne

½ tsp. garlic powder


4 c. cornflakes

Biscuits with honey butter

Shredded Lettuce

Hot sauce

Ranch Salad


Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness.

In a medium bowl, combine the buttermilk, cayenne, garlic powder, and 1/2 teaspoon salt. Toss the chicken pieces in the buttermilk mixture, then coat with the cornflakes, pressing gently to help them adhere.

Arrange the chicken on the prepared baking sheet and bake, rotating the pan once, until the chicken is cooked through, 10 to 12 minutes.

If desired, form sandwiches with the biscuits, chicken, honey butter, lettuce, and hot sauce. Serve the chicken biscuits with a ranch salad, if desired.