(Sorry, the picture is a bit deceiving because I forgot to put oil on the chicken before I baked it. It really is moist and delicious!) 1/2 c. fat-free buttermilk 1/2 c. cornflakes, crushed 3 Tbsp. all-purpose flour 1/4 tsp. salt 1/4 tsp. freshly ground pepper 2 lbs. chicken parts, skinned 4 tsp. canola oil Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray. 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 chidken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.
Sunday, November 23, 2008
Southern Oven-"Fried" Chicken
(Sorry, the picture is a bit deceiving because I forgot to put oil on the chicken before I baked it. It really is moist and delicious!) 1/2 c. fat-free buttermilk 1/2 c. cornflakes, crushed 3 Tbsp. all-purpose flour 1/4 tsp. salt 1/4 tsp. freshly ground pepper 2 lbs. chicken parts, skinned 4 tsp. canola oil Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray. 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 chidken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.
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