Who doesn’t like fried chicken?  But with all the cholesterol and calories that  come in just one piece, those of us who are health and weight conscious will be happy to know we can bake our “fried” chicken with just as much flavor and much less of the “bad” stuff.

Give this a try and let me know if it doesn’t taste almost like the real thing.

4 chicken drumsticks, skins removed
2 whole boneless, skinless chicken breasts, halved
2 & 1/2 cups low fat buttermilk
4 cups finely crushed cornflakes
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
olive oil non-stick spray

Preheat oven to 400 degrees F.  Generously coat a rimmed baking sheet with non-stick spray.  Rinse chicken and pat dry. Transfer to a bowl. Pour buttermilk over chicken. Cover and let marinate for an hour in the refrigerator. Remove from marinade and discard. Let chicken stand at room temperature for about 30 minutes.
Meanwhile toss cornflakes and  seasonings in a bowl.  When chicken has been out of the fridge for about 30 minutes, dredge each piece of in the mixture and lightly coat each piece with cooking spray.  Bake about 30-35 minutes, turning half way through until crisp and cooked through.  Serve with your favorite sides.

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