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| A lower-calorie crispy chicken entree. | |||||
| Ingredients: | |||||
| 1/2 C | low-fat buttermilk | ||||
| 1/2 C | crushed corn flakes | ||||
| 3 T | all-purpose flour | ||||
| 1/4 tsp | salt | ||||
| 1/4 tsp | ground black pepper | ||||
| 2 lbs | skinless chicken breasts | ||||
| 4 tsp | canola oil | ||||
| Directions: | |||||
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Preheat the oven to 400°F; 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 in the buttermilk, then dredge in the dry 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, 15-20 minutes longer. Makes about 4 servings of 2 pieces each. Each serving: 229 calories, 295mg sodium, 10g fat, 2g saturated fat, 64mg cholesterol, 11g carbs, 0g fiber, 23g protein |
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