Country Oven-Fried Chicken
Crispy and seasoned, this meal has home-cooked delicious written all over it!
- 1 cup buttermilk
- 2 teaspoons hot sauce (optional)
- 6 6 ounces skinned chicken breast halves
- 3 cups Corn Chex or cornflakes
- 3/4 cup self-rising flour
- 2 teaspoons Creole or Cajun seasoning
- Cooking spray
- Combine the buttermilk and hot sauce in a heavy-duty resealable plastic bag. Add chicken and seal the bag. Chill for at least 4 hours, turning the bag occasionally.
- Preheat the oven to 400 degrees F. Crush the cereal into crumbs in a food processor. Pour into a shallow dish; stir in flour and seasoning. Remove chicken from the buttermilk, letting excess drip off. Dredge chicken in cereal mixture. Arrange the pieces, bone-side down, on a cookie sheet or shallow baking pan coated with nonstick cooking spray. Coat tops of chicken lightly with cooking spray.
- Bake on the bottom shelf of the oven for 20 minutes. Use a wide metal spatula to carefully loosen and turn the chicken. Coat other sides with cooking spray and bake for 15 minutes. Loosen and turn the chicken again, coat top side with cooking spray again, and bake for 10-15 minutes or until juices run clear when chicken is pierced.
- To cook skinless, boneless chicken, batter as directed below, but bake for just 20 minutes per side.
Per serving: 346 kcal cal., 6 g fat (1 g sat. fat), 621 mg sodium, 1 g fiber, 1 g sugar, 52 g pro., 55 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet