Buttermilk Oven-Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dipping chicken in egg whites allows the cornflake coating to adhere to the meat and also creates a crispy crust. Ingredients:
3 skinned and boned chicken breast halves (about 1 1/3 pounds) |
5 skinned and boned chicken thighs (about 1 1/4 pounds) |
2 cups fat-free buttermilk |
1 cup all-purpose flour |
1 tablespoon poultry seasoning |
1 teaspoon lemon pepper |
4 egg whites |
6 cups cornflakes cereal, coarsely crushed |
vegetable cooking spray |
Directions:
1. Place chicken and buttermilk in a large bowl or zip-top plastic bag, turning chicken to coat all sides. Cover or seal, and chill 8 hours. Drain chicken, discarding buttermilk.
2. Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside.
3. Whisk egg whites in a medium bowl until frothy.
4. Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.
5. Arrange chicken on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap chicken.) Lightly coat chicken evenly on both sides with cooking spray.
6. Bake at 375° for 45 minutes or until chicken is done.
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