Southern Oven-Fried Chicken (Low-Cal)
1/2 Cup Fat-free buttermilk
2-3 Drops Hot red pepper sauce
1/2 Cup Cornflakes, crushed
3 Tbsp. All-purpose flour
1/2 Tbsp. Sunset Gourmet Oh! So Garlic
1/4 Tsp. Salt
1/4 Tsp. Freshly ground pepper
2 Lbs. Chicken parts, skinned
4 Tsp. Canola oil
Preheat oven to 400, spray a large baking sheet with nonstick cooking spray.
In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, Oh! So Garlic, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating, completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer. Serves 4.
1/2 Cup Fat-free buttermilk
2-3 Drops Hot red pepper sauce
1/2 Cup Cornflakes, crushed
3 Tbsp. All-purpose flour
1/2 Tbsp. Sunset Gourmet Oh! So Garlic
1/4 Tsp. Salt
1/4 Tsp. Freshly ground pepper
2 Lbs. Chicken parts, skinned
4 Tsp. Canola oil
Preheat oven to 400, spray a large baking sheet with nonstick cooking spray.
In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, Oh! So Garlic, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating, completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer. Serves 4.
