3 spray(s) cooking spray
1 pound(s) raw boneless skinless fowl breast(s), 4 4-oz pieces
1/2 tsp desk salt, divided, or to taste
1/4 tsp cayenne pepper, divided, or to taste
1/3 cup(s) all-purpose flour
3 oz low-fat buttermilk
1/2 cup(s) cornflake crumbs
Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside.
Season poultry with salt and cayenne pepper to taste; set aside.
Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper collectively in a medium-size bowl. Place buttermilk and cornflakes crumbs in two separate shallow bowls.
Dredge hen in flour combination and evenly coat each sides. Next, dip fowl into buttermilk and flip to coat each sides. Last, dredge fowl in cornflake crumbs and flip to coat each sides.
Place linedrooster breasts in organized baking dish. Bake tillpoultry is smooth and no longer red in center, about 25 to 30 minutes (there is no want to flip the poultryin the course of baking). Yields 1 hen breast per serving.