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Buttermilk does double duty in this fan-favorite dish. First, it is used to adhere crushed cornflakes, which creates an irresistibly crisp coating on baked (not fried!) chicken. Then, we use some to make a creamy, flavor-packed dressing.
Ingredients
- 4 cups
cornflakes, slightly crushed
- 1/2 cup
buttermilk, divided
- 4
5- to 6-oz. boneless, skinless chicken breasts
- 1/2 tsp.
cayenne
Kosher salt and pepper
- 1/4 cup
sour cream
- 1 1/2 Tbsp.
white wine vinegar
- 1 tsp.
Dijon mustard
- 1 Tbsp.
fresh tarragon, chopped
- 6 cups
torn gem or green leaf lettuce
- 1/2
medium bulb fennel, cored and thinly sliced
- 1
small seedless cucumber, cut into matchsticks
- 2 Tbsp.
chopped fresh chives
Directions
- Step 1Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
- Step 2Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
- Step 3Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.
NUTRITIONAL INFORMATION (per serving): 345 calories, 7.5 g fat (3 g saturated), 37 g protein, 650 mg sodium, 33 g carb, 3 g fiber

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