Recipe Instructions:
Ingredients
4 c. cornflakes, slightly crushed
1/2 c. buttermilk, divided
4 5- to 6-oz. boneless, skinless chicken breasts
1/2 tsp. cayenne
Kosher salt and pepper
1/4 c. sour cream
1 1/2 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tbsp. fresh tarragon, chopped
6 c. 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 1
Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
Step 2
Using 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 3
Meanwhile, 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.
