Buttermilk Oven-Fried Chicken Recipe
Ingredients
- 8 skinned & boned chicken breast halves (about 2-1/2 pounds)
- 2 cups fat-free buttermilk
- 1 cup all-purpose flour
- 1 Tablespoon poultry seasoning
- 1 teaspoon lemon pepper
- 4 egg whites
- 6 cups cornflakes cereal, coarsely crushed
- vegetable cooking spray
Directions
- Place chicken and buttermilk in a large bowl or zip-top plastic bag, turning chicken to coat all sides. Cover or seal, and chill 8 hours. Drain chicken, discarding buttermilk.
- Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside. Whisk egg whites in a medium bowl until frothy. Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.
- Arrange chicken on a wire rack coated with cooking spray in an aluminum foil-lined 15x10 inch jellyroll pan. (Do not overlap chicken pieces.) Lightly coat chicken evenly on both sides with cooking spray.
- Bake at 375 degrees for 45 minutes; or until chicken is
- done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 7 | 8% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 69mg | 3% |
| Potassium 131mg | 4% |
| Total Carbs 15.4g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.99g | 2% |
| Protein 5.06g | 8% |
