I’ve found that by placing a metal cooling rack over my baking sheet, then putting the chicken on the baking rack helps the chicken get crispy all the way around, instead of being crispy on top and soggy on the bottom, just be sure the spray the cooling rack with non-stick spray.
This recipe was given to me by Karmen through a recipe swap at church.
2 Tbsp. butter or margarine, melted
2 Tbsp. milk
1 Tbsp. chopped chives
½ tsp. salt
½ tsp. garlic powder
2 c. crushed corn flakes cereal
3 Tbsp. fresh parsley (chopped)
½ tsp. paprika
6 boneless, skinless chicken breasts
2 Tbsp. butter or margarine, melted
1. Heat oven to 425°. Spray a baking sheet (or use metal rack as suggested above), set aside.
2. Mix 2 Tbsp. butter, milk, chives, salt and garlic powder. In a separate container, mix crushed cereal, parsley, and paprika.
3. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place on pan. Drizzle with 2 Tbsp. butter. Bake uncovered 20-25 minutes or until chicken is no longer pink.
Yield: 6 servings
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