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Country Oven-Fried Chicken




Source of Recipe


SHAPE Magazine


List of Ingredients




1 cup buttermilk
2 teaspoons hot sauce (optional)
6 6-ounce skinned chicken breast halves
3 cups Corn Chex or cornflakes
3/4 cup self-rising flour
2 teaspoons Creole or Cajun seasoning
nonstick cooking spray


Recipe



Combine buttermilk and hot sauce in a heavy-duty resealable plastic bag. Add chicken and seal bag. Chill at least 4 hours; turn bag occasionally.

Preheat oven to 400F. Crush cereal into crumbs in a food processor. Pour into a shallow dish; stir in flour and seasoning. Remove chicken from buttermilk, letting excess drip off. Dredge chicken in cereal mixture. Arrange 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 bottom shelf of oven for 20 minutes. Use a wide metal spatula to carefully loosen and turn chicken. Coat other sides with cooking spray and bake 15 minutes.

Loosen and turn chicken again, coat top side with cooking spray again, and bake 10-15 minutes or until juices run clear when chicken is pierced.

Note: To cook skinless, boneless chicken, batter as directed above, but bake just 20 minutes per side.