baked crispy lemon chicken

2 boneless skinless chicken breast cut into 2 halves to be about 1/2-1 in thick.
3cups cornflakes crushed and placed into a large zip lock bag.
1 lemon zested and placed inside the bag with the corn flakes
the juice from the lemon that u zested placed in a separet zip lock baggy.

this recipe can be used for pork chops, fish, ground turkey(chicken fried steak) anything that u would like. I have even heard of rice crispy treats instead of cornflakes is good too!!

cut chicken long ways so that u have 2 exact same size chicken breast to make them a little thinnerabout 1/2 in to 1 full in thick (this helps them cook faster reducing the soggyness from adding more cooking time)
crush up the corn flakes into a zip lock bag (helps clean up u can place them in a bowl if u would like)
zest 1 lemon and place the zest into the bag with the corn flakes.
now juice the lemon that u just zested with about 1 cup water and place in separet bag. add the chicken to the lemon juice. now either with CLEAN hand or with tongs( i perfer the tongs)
place one chicken breast at a time in the bag with cornflakes shake it around until fully coated get a flat cookie sheet and a wire rack (the rack is very important if u want the crispness of fried chicken all the way around)
bake in the oven for about 30 min r until firm and the pink is no longer visable. there is no need to flip due to the wire rack. I found one at the DOLLAR TREE for 1 dollar!!! without it the chicken will be very soggy on the bottom

Serving Size: 4 servings makes about 3-4 oz chicken breast per serving

Number of Servings: 4

Recipe submitted by SparkPeople user DELEONSTACI10.