Original Recipe from Cooking Light January/February 20091 package boneless skinless chicken breasts, pounded and sliced into tenderloins
1 cup buttermilk
1/2 cup flour
1/2 cup crush corn flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
Preheat oven to 425°.
Combine buttermilk and chicken in a shallow dish, turning to coat.
Combine flour and corn flakes in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one piece of chicken at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan cook 2-3 minutes on each side or until golden brown.
Place chicken in 9 x 13 pan sprayed with cooking spray. Bake at 425° for 15-20 minutes or until a meat thermometer registers 165°.