Southern Oven "Fried" Chicken

This dish was surprisingly very good. The breading is made with cornflakes so I was a little skeptical but it goes to show you that you need to try different things and you'll be surprised with what you get. The whole time I was cooking it Jon kept teasing me saying that he can't believe we were about to eat cereal covered chicken. If you know him then you can just hear the things he was telling me. I was very pleased when he ate 4 pieces! (they were small)

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

1. Preheat the oven to 400. spray a large baking sheet with nonstick cooking spray.
2. 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

Points: 5