Oven-Fried Chicken

From Cooking Light

Has Kim tried this? No 1 c low-fat buttermilk

2 large egg whites, beaten

1 c flour

1/3 c cornmeal

1 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper

2 chicken breast halves, skinned

2 chicken thighs, skinned

2 chicken drumsticks, skinned

2 tbsp canola oil

Cooking spray

1. Preheat oven to 425.

2. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 tsp salt, black pepper and red peper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 tsp salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425 for 30 minutes or until chicken is done.


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