Low-Salt Spicy Oven-Fried Chicken

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    Low-Salt Spicy Oven-Fried Chicken
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    Votes: 19
    Rating: 4
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    Low-Salt Spicy Oven-Fried Chicken Rate Recipe!
    Votes: 19
    Rating: 4
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Servings4
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    Ingredients
    • 1/4 cup lowfat buttermilk
    • 1/4 cup cornflakes crumbs
    • 1/4 cup yellow cornmeal
    • 2 tablespoons all-purpose flour
    • 1 teaspoon salt-free extra-spicy seasoning blend
    • 1 teaspoon garlic powder
    • 1/2 teaspoon papricka
    • 1/2 teaspoon cayenne
    • 1/4 teaspoon salt
    • 1/8 teaspoon dry mustard
    • 4 boneless, skinless chicken breasts, all visible fat discarded about 4 ounces each
    Instructions
    1. Preheat the oven to 375 degrees Fahrenheit. Lightly spray an 8- or 9-inch square baking pan or baking sheet with cooking spray.
    2. Pour the buttermilk into a pie pan or shallow bowl.
    3. In a shallow dish, stir together the remaining ingredients except the chicken.
    4. Set the pie pan, dish and baking pan in a row, assembly-line style. Dip the chicken in the buttermilk and then in the cornflakes mixture, turning to coat at each step and gently shaking off any excess. Using your fingertips, gently press the coating so it adheres to the chicken. Place in the baking pan. Lightly spray the chicken with cooking spray.
    5. Bake for 30 minutes, or until the chicken is no longer pink in the center and the coating is crisp.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1/4 cup lowfat buttermilk
    • 1/4 cup cornflakes crumbs
    • 1/4 cup yellow cornmeal
    • 2 tablespoons all-purpose flour
    • 1 teaspoon salt-free extra-spicy seasoning blend
    • 1 teaspoon garlic powder
    • 1/2 teaspoon papricka
    • 1/2 teaspoon cayenne
    • 1/4 teaspoon salt
    • 1/8 teaspoon dry mustard
    • 4 boneless, skinless chicken breasts, all visible fat discarded about 4 ounces each
    Instructions
    1. Preheat the oven to 375 degrees Fahrenheit. Lightly spray an 8- or 9-inch square baking pan or baking sheet with cooking spray.
    2. Pour the buttermilk into a pie pan or shallow bowl.
    3. In a shallow dish, stir together the remaining ingredients except the chicken.
    4. Set the pie pan, dish and baking pan in a row, assembly-line style. Dip the chicken in the buttermilk and then in the cornflakes mixture, turning to coat at each step and gently shaking off any excess. Using your fingertips, gently press the coating so it adheres to the chicken. Place in the baking pan. Lightly spray the chicken with cooking spray.
    5. Bake for 30 minutes, or until the chicken is no longer pink in the center and the coating is crisp.

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