Main Courses – Oven "Fried" Chicken

Oven “Fried” Chicken
Commonly, fried chicken and fried fish contain lots of fat and calories. Our low fat version cuts back on the bad stuff without sacrificing taste.

♥ Use only the breast of the chicken to limit fat.
♥ Soak the breasts in buttermilk to help keep the meat moist.
♥ Roast in the oven at a high temperature, instead of frying.

Makes 6 servings

Ingredients:
1 cup Corn Flakes® crumbs
1/2 cup all-purpose, unbleached flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
Pinch of cayenne pepper
6 chicken breasts, on the bone (6 to 8 oz. each)
1 cup buttermilk, low fat, chilled

Preheat oven to 475º. Combine all dry ingredients in a pan. Remove skin and fat pads from chicken breasts. Soak in buttermilk for about 15 minutes. Remove breasts from buttermilk, one at a time. Roll in the bread crumb mixture. Spray chicken lightly with oil and roast in a single layer on a baking sheet until golden brown and cooked through, about 30 minutes or to an internal temperature of 155º.