I love crispy chicken and although this version is baked, it’s rather crunchy and tastes just as good as and almost like, fried! Pair it with my delicious Corn Bread for the ultimate dinner feast! You can also serve with a side of biscuits and butter for a real southern dinner. This meal is the complete comfort food package and is so delicious! For the ultimate splurge, serve this with a side of my heavenly Corn Soufflé.
As shown in the photo below, I prefer to use this recipe as part of my meal prep. I place each serving in an airtight container and store it in the fridge for up to three or four days. They usually get eaten quickly and never last four days.
My mouthwatering Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn contains chicken breasts, sea salt, pepper, cayenne, all-purpose flour, buttermilk, cornflakes, mashed potatoes, and corn, and is done in just 40 minutes!
Health Benefits of Potatoes
The buttery and delicious spud that accompanies the main dish, known as potatoes, is a versatile root vegetable packed with a variety of nutrients. Healthline’s article points out that potatoes are rich in compounds like flavonoids, carotenoids, and phenolic acids. These compounds act as antioxidants in the body by neutralizing harmful free radicals that occur by living everyday life. Free radicals can accumulate in the body and increase the risk of heart disease, diabetes, and cancer.
Studies have found that the antioxidants present in potatoes may suppress the growth of liver and colon cancer cells.
Potatoes contain a type of starch known as resistant starch. Resistant starch is not fully absorbed and broken down by the body. Rather, it extends to the large intestine where it provides nutrients for the beneficial bacteria in the gut. Research has linked resistant starch to numerous health benefits—including reduced insulin resistance which also improves blood sugar levels.
How to Make the Best Southern-Style Oven “Fried” Chicken with Mashed Potatoes and Corn
STEP 1: Preheat oven to 400° F/205° C and coat a 9×13-inch baking dish with non-stick cooking spray.
STEP 2: Season the chicken breasts with sea salt, freshly cracked black pepper, and cayenne. If you’re feeding children, omit the cayenne.
STEP 3: In a medium bowl, combine the flour, remaining sea salt, pepper, and cayenne.
STEP 4: Place the buttermilk and cornflake crumbs in 2 separate shallow bowls.
STEP 5: Evenly coat both sides of chicken in the flour mixture, then dip them in the buttermilk, coating both sides. Coat both sides of the chicken in the cornflake crumbs.
STEP 6: Place the coated chicken on the prepared baking sheet and bake for 22-25 minutes, until the chicken is completely cooked through and tender.
STEP 7: In the meantime, while the chicken bakes, prepare the mashed potatoes and corn. Serve the chicken warm with the mashed potatoes and corn.
STEP 8: If you make this chicken recipe, don’t forget to leave a rating and comment!
More dishes you’ll love!
Slow Cooker White Chicken Chili
Final Thoughts
Finally, if you make this Southern Style Oven “Fried” Chicken recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Southern-Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Ingredients
Chicken
- 1 lb. boneless, skinless chicken breasts which is four 4 ounce-pieces
- ¼ tsp sea salt, divided if you use table salt, double the amount
- ¼ tsp pepper freshly cracked
- ½ tsp cayenne omit if cooking for kids
- ½ c all-purpose flour
- ½ c buttermilk
- 1½ c cornflake crumbs
Sides
- 1 (4.1 oz. bag) mashed potatoes such as Idahoan Baby Reds Mashed Potatoes
- 2 c frozen corn heated per package instructions
Optional
- butter or gravy for the potatoes
Instructions
- Preheat oven to 400° F and coat a 9×13-inch baking dish with cooking spray.
- Season the chicken breasts with 1/8 teaspoon sea salt, 1/8 teaspoon pepper, and ¼ teaspoon cayenne.
- In a medium bowl, combine the flour, remaining 1/8 teaspoon sea salt, 1/8 teaspoon pepper, and ¼ teaspoon cayenne.
- Place the buttermilk and cornflake crumbs in two separate shallow bowls.
- Evenly coat both sides of chicken in the flour mixture, then dip them in the buttermilk, coating both sides. Coat both sides of the chicken in the cornflake crumbs.
- Place the coated chicken on the prepared baking sheet and bake for 22-25 minutes, until the chicken is completely cooked through and tender.
- In the meantime, while the chicken bakes, prepare the mashed potatoes and corn. Serve the chicken warm with the mashed potatoes and corn.
- If you make this chicken recipe, don't forget to leave a rating and comment!
Notes
Nutrition (per serving)
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