October 04, 2011

Recipe: Southern-Style Oven Fried Chicken

Both my husband and I are on a weight loss journey and while mine is a bit more stringent (and public), we are still on it together. One of the things that is great about doing this together is trying out new recipes. We have been pretty good about trying at least one new recipe every week. Some of them are disasters, but most of the time they are decent.

I would like to start sharing some of my new recipes every week in hopes of inspiring you into healthy (and delicious) meals! Plus, it will serve as a great database for me to remember which ones were our favorites.

This recipe comes from the WeightWatchers website- I actually used the WW Kitchen Companion App on the iPad. LOVE my iPad to find new recipes! Sorry I don't have any nutritional information other than how many WW Points it is (I live and die by PointsPlus!). Instead of the lovely side of tomatoes as seen in the photo below, we had green beans as a side. We thought this was a pretty tasty chicken recipe. Enjoy!

Southern-Style Oven Fried Chicken











Ingredients:
3 Sprays Cooking Spray
1 pound(s) uncooked boneless skinless chicken breast, four 4-oz pieces
1/2 tsp table salt, divided, or to taste
1/4 tsp cayenne pepper, divided, or to taste (we chose "to taste" and added a lot)
1/4 tsp cayenne pepper, divided, or to taste
3 oz buttermilk
1/2 cup(s) cornflake crumbs

Instructions: 
Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside.

Season chicken with salt and cayenne pepper to taste; set aside.

Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.

Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 chicken breast per serving.

Course: main meals
PointsPlus® Value:    5
Servings:  4
Preparation Time:  15 min
Cooking Time:  30 min
Level of Difficulty:  Moderate

What's cookin' in your kitchen?  

1 comment:

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