Honey Crisp Chicken

This is so good and is now a dish we make often. I used to season it with the seasoning listed which is very good, but then discovered Kitchen Pepper and now that's my go to spice for this recipe.. It's also a calorie friendly recipe so even better!!!

4 skinless, boneless chicken thighs

2/3 cup lowfat buttermilk

2-2 1/2 cups CornFlake crumbs, more if needed

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

(I have been using about a teaspoon of my newly discovered Kitchen Pepper instead of the spices)

1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoons honey, more if needed

Place thawed chicken in buttermilk. Marinate in fridge for 1-4 hours. In food processor mix Cornflakes until crumbs. Place crumbs in shallow dish and add spices, salt and pepper. Put honey in small bowl.

Preheat oven to 350 degrees. Spray a baking sheet. Remove chicken and shake off excess buttermilk. Brush each piece with honey. Dip in cornflake crumbs, coating well. Place on baking sheet and spray tops with cooking spray. Bake until crisp and cooked through, 40-45 minutes. 165 degrees.