I adjusted the recipe just a little. It calls for "chicken parts" so I used "boneless skinless thighs" and I added more breading mix b/c I didn't feel like what they called for was enough. Of course the nutritional value was a bit different but not by much.
Here's the recipe from the cookbook....
Southern Oven "Fried" Chicken
1/2 cup fat free buttermilk
1/2 cup cornflakes, crushed
3 tbsps all purpose flour
1/4 tsp salt
1/4 tsp ground pepper
2 lbs chicken parts, skinned
4 tsps canola oil
- Preheat the 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 in 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 trough, 15-20 minutes longer.
Per serving (about 2 pieces): 229 cal, 10 g fat, 11 g carb, 0 g fiber