Oven Fried Chicken
Servings: 6 servings
Ingredients
- 2 1/2 cups cornflakes unsweetened, crushed into fine crumbs (try pulsing in a food processor)
- 1/2 cup all-purpose flour
- 1 1/2 Tablespoons freshly ground black pepper
- 1 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup low-fat buttermilk
- 2 egg whites
- 1 teaspoons hot sauce I used Sriacha
- 1/2 teaspoon salt
- 3 1/2 pounds boneless skinless chicken breasts or skinless chicken legs, split into thighs and drumsticks
Instructions
- Preheat oven to 375 degreesF
- Grease a baking sheet lightly with cooking sprayer olive oil.
- Combine cornflakes, flour, and spices in a shallow bowl. Set aside.
- In a large bowl, whisk together buttermilk, egg whites, hot sauce and salt. Add chicken pieces and ensure
- each is coated with the mixture.
- (For this step, use 1 hand for wet ingredients, the other for dry ingredients). Working with 1 piece of
- chicken at a time, remove from buttermilk mixture and allow excess to drip off. Dip into cornflake mixture
- and pack crumbs onto chicken. Place each piece on the baking sheet, creating a single layer.
- Coat the chicken lightly with cooking spray. Bake for 20- 25 minutes for chicken breasts or 45-50 minutes for bone-in legs and thighs until golden brown and no longer pink
- in center (a thermometer inserted into thickest part of chicken should read 165 degrees).