Crispy Picnic Chicken
Crispy Picnic Chicken

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 2 hours
  • Prep: 30 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 309kcal (15%)
  • 504mg (21%) Sodium
  • 24g Carbs
  • 1g Fiber
  • 7g (11%) Fat
  • 2g (10%) Saturated Fat
  • 3g Sugars
  • 36g Protein
  • 67mg (7%) Calcium
  • 6mg (33%) Iron
309kcal (15%)504mg (21%)24g1g7g (11%)3g36g2g (10%)
This baked chicken tastes fried, but it has just 317 calories and 9 grams of fat compared with 580 calories and 36 fat grams in typical fried chicken.

Ingredients:

  • 1 cup nonfat buttermilk
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 2 1/2 cups corn flakes
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup panko (Japanese bread crumbs)
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Directions:

Directions

1. Place buttermilk and chicken in a zip-top plastic bag; be sure each thigh is coated. Refrigerate for at least 30 minutes (all day is preferable).
2. Preheat oven to 350°F. Line a baking sheet with aluminum foil.
3. Combine corn flakes with Italian seasoning, salt, and cayenne in a food processor. Pulse until coarsely ground. Transfer crumbs to a shallow dish and mix with panko. Drain buttermilk from each piece of chicken and coat both sides with seasoned crumbs. Bake 30 minutes or until juicy and cooked through.

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