Prepare the chicken: In a bowl, combine buttermilk, salt, and pepper. Add chicken breasts, ensuring they are fully coated. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
1 cup buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, 4 boneless, skinless chicken breasts
Make the Double Crunch Coating: In a shallow dish, mix panko breadcrumbs, crushed cornflakes, Parmesan cheese, garlic powder, paprika, and cayenne pepper (if using).
1 cup panko breadcrumbs, 1/2 cup cornflakes, crushed, 1/4 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional)
Coat the Chicken: Remove chicken from buttermilk marinade, letting excess drip off. Dredge each chicken breast in the breadcrumb mixture, pressing firmly to ensure a good coating on all sides.
4 boneless, skinless chicken breasts
Bake the Chicken: Preheat oven to 400°F (200°C). Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until chicken is cooked through and golden brown. Internal temperature should reach 165°F (74°C).
4 boneless, skinless chicken breasts
Prepare the Honey Garlic Sauce: While the chicken is baking, whisk together honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan. In a separate small bowl, mix cornstarch with water to create a slurry.
1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 cloves garlic, minced, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water
Cook the Sauce: Heat the honey garlic mixture over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
1 teaspoon cornstarch, 2 tablespoons water
Combine and Serve: Once the chicken is cooked, brush generously with the honey garlic sauce. Serve immediately with your favorite sides, such as rice and steamed vegetables.
4 boneless, skinless chicken breasts
