I made oven “fried” chicken tonight for dinner and it was so tasty!! The recipe calls for chicken parts, but I don’t mess with whole chickens, so I used chicken breast strips. (The thought of cutting up a chicken squidges me out!) This was so easy to make, tasted delicious and is healthy too! So, I’m sharing for others to enjoy.
Oven “Fried” Chicken
Makes 4 servings
1/2 cup fat-free buttermilk
1/2 cup cornflakes, crushed
3T all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2lb chicken parts, skinned
4 teaspoons canola oil
Preheat oven to 400; spray a large baking sheet with nonstick cooking spray.
Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken into the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, about 15-20 minutes longer.
229 cal, 10g fat, 2g sat fat, 0 trans fat, 64mg chol, 295mg sodium, 11g carb, 23g protein, 49mg cal