Crunchy Garlic Chicken

Preheat oven to 400°F and arrange an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Crush the Country Corn Flakes cereal into fine to medium crumbs (should yield about 1 cup) and place in a shallow bowl. Mix in the chopped fresh parsley, paprika, salt, and garlic powder until evenly combined.

In another shallow bowl, whisk together the melted butter or margarine and milk until well combined. Stir in the 1 tablespoon of chopped fresh chives or parsley.

Pat the chicken breasts dry with paper towels to remove any surface moisture, which helps the coating adhere better.

Working with one chicken breast at a time, dip it into the butter-milk mixture, coating both sides evenly, then immediately place it in the cereal mixture and press gently so the coating adheres to all surfaces.

Arrange the coated chicken breasts on the prepared baking sheet in a single layer, leaving space between each piece so they can cook evenly.

Bake for 25–30 minutes until the coating is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of each breast reads 165°F.

Remove from the oven and allow the chicken to rest for 3–5 minutes before serving to retain juices.