Southern Oven "Fried" Chicken

Modified from a Weight Watchers cookbook recipe.


Though buttermilk may sound sinful, it is actually nonfat or low fat milk
with added bacteria, which produces a slightly sour taste. If you don't have
buttermilk, add 1 teaspoon of vinegar to 1/2 cup skim milk for this recipe.

4 Servings

1/2 cup buttermilk, fat-free
3 drops hot sauce
3/4 cup cornflake crumbs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 tablespoon paprika, optional
1/2 tablespoon poultry seasoning, optional
2 pounds skinless chicken pieces
4 teaspoons canola oil

Preheat the oven to 400 degrees F; spray a large baking sheet with nonstick cooking
spray. In a large shallow bowl, combine the buttermilk and hot sauce. On a sheet of
waxed paper, combine the cornflake crumbs, flour, salt, pepper, paprika and poultry
seasoning. Dip the chicken in the buttermilk, then dredge in the cornflake mixture,
coating completely. Place the chicken on the baking sheet; drizzle with the oil.
Bake 30 minutes; turn the chicken over. Bake until cooked through, 15 - 20 minutes
longer.



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