Friday, February 20, 2009

Crunchy "Oven Fried" Chicken

So, I'm a Southern girl at heart, so I of course love me some fried chicken, but let's face it, my body doesn't and I'm trying to make some healthier lifestyle changes, not saying I'll never eat fried chicken again because that would be a bold faced lie, but its nice to have a healthy option in my recipe rotation.

I found this recipe on one of my favorite websites for Weight Watchers recipes and it was a pretty darn good substitution.

Crunchy "Oven Fried" Chicken
3 tablespoons buttermilk
1 1/2 teaspoons lime juice
1/4 teaspoon dijon mustard
dash garlic powder
dash white pepper
dash salt
8 ounces boned and skinned chicken breasts -- 2 4-ounce pieces
1 1/2 ounces corn flake crumbs -- or bread crumbs
2 teaspoons vegetable oil -- divided

1. Preheat oven to 450 degrees F.

2. Pound chicken to 1/4-inch thickness.

3. IIn small mixing bowl combine buttermilk, lime juice, mustard and seasonings; stirring to combine.

4. Dip chicken in buttermilk mixture.

5. On sheet of wax paper or a paper plate dip chicken in cornflake crumbs, turning to coat both sides. Arrange on non-stick baking sheet.

6. Drizzle 1/2 teaspoon oil over each piece of chicken and bake until lightly browned, 8-10 minutes; turn chicken and drizzle with remaining oil and continue to bake until chicken is tender and coating is crisp, about 10 minutes longer.

**I followed it close to exact except cut my chicken into tenders instead of leaving as whole breasts and I didn't have buttermilk on hand, so made my own substitute using milk and white vinegar. I also used olive oil instead of vegetable oil**

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