This is an awesome recipe if you’re trying to watch your calorie in-take, but you are DYING for fried chicken. I love to cook this when I have made a recipe earlier in the week that used buttermilk. I always have a ton of buttermilk left over and I can get rid of some of it when I cook this “fried” chicken. Buttermilk is a healthy substitute in this meal because is naturally low-fat and it is also GREAT to use in mashed potatoes.
* recipe can be found at the Weight Watchers website.
- 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 3 oz buttermilk
- 1/2 cup cornflake crumbs
- 1 lb boneless skinless chicken breasts
- Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. (I would place a lightly greased cooling rack inside a baking sheet and cook chicken on rack so the hot air can circulate around the chicken and keep it crispy)
- Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
- Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
- Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.