GREAT SOUTHERN OVEN FRIED CHICKEN
I am a retired caterer. I have used this recipe for many years. Everyone I have served it too seems to just love it and always come back for seconds. Its one of the simplest and easiest fried chicken recipes you will ever prepare. The Ritz cracker crumbs were used many years ago as a last minute substitute for saltines. I think this was a one of my best substitutes ever. Needless to say I never used saltines again. I hope you enjoy!
Provided by Cookiemom
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a sheet cake style pan with non stick canola spray.
- Preheat oven to 400°F
- Wash chicken thoroughly and lay on paper towels and pat dry.
- Melt butter in a medium sized dish.
- Place Ritz cracker crumbs in a large bowl.
- Mix all seasonings together in a small bowl.
- Dip chicken pieces in the butter then immediately into the cracker crumbs.
- Place chicken in the sprayed pan.
- When all chicken is in the pan, sprinkle chicken evenly with seasoning mix.
- Bake in a 400°F oven for approx 35 to 45 minute or until chicken is completely cooked. You may be tempted to turn 1/2 way through baking. You can if you want, but it's really not necessary.
SOUTHERN-STYLE OVEN-FRIED CHICKEN
I call this America's best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. -Elaina Morgan, Rickman, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.
Nutrition Facts : Calories 418 calories, Fat 22g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 638mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
SOUTHERN OVEN FRIED CHICKEN
There's nothing better than classic, crispy, oven-fried Southern-style chicken. This recipe is so easy, you'll want to make it all the time!
Provided by I Heart Recipes
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F.
- Make sure that the chicken is nice and clean, then set to the side.
- Next, combine the hot sauce and egg in a bowl. Mix until well combined.
- Pour the hot sauce and egg mixture all over the chicken, and make sure that the chicken is nicely coated.
- Now combine the flour, bread crumbs, seasoning salt, black pepper, onion powder, garlic powder, and poultry seasoning. Mix until well combined.
- Once the flour and seasonings are well combined, coat all of the pieces of chicken.
- Now grab a cookie sheet or sheet pan and cooling rack. Place the cooling rack on top of the cookie sheet.
- Spray the rack with with vegetable oil, then place the chicken on top of the rack.
- Spray each piece of chicken with oil until it's well coated. Make sure to get both sides.
- Place the chicken in the oven, and bake for 35-40 minutes, or until it's golden brown and cooked throughout!
- Serve and enjoy!
SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
SOUTHERN FRIED CHICKEN PARMESAN
Look closely and you will see the secret to this gooey chicken Parmesan. Instead of a thin chicken cutlet, we've thrown in a juicy piece of homemade southern fried chicken. This might be the ultimate comfort food.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
- Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
- Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
- Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
- Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
- Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.
FABULOUS SOUTHERN-STYLE OVEN FRIED CHICKEN
I devised this to resolve my southern husband's taste for fried chicken with a HEALTHY, non-deep-fried version, with no wheat, milk, eggs, or processed or artificial ingredients. It's a delicious EASY recipe that works for chicken legs, thighs, or breasts. Make PLENTY in the summer to eat as is, or use leftovers for chicken SALAD!
Provided by Scoopers
Categories Lunch/Snacks
Time 1h15m
Yield 3 plates, 3-6 serving(s)
Number Of Ingredients 11
Steps:
- For moistest results soak chicken pieces in a bowl of salted water for 15 minutes before cooking.
- Line baking tray with foil and spray lightly with oil.
- Grind dry ingredients in coffee grinder or with pestle and mortar.
- Pour into a bowl and add water little by little while stirring until a smooth runny paste is achieved. You may need more or less water.
- Remove chicken from soaking water, and pat dry if necessary.
- Dip into the rosemary coating until covered, and place on baking tray. This will seal in the juices.
- Bake at 365º for one hour.
- Once it's in, put your feet up for at least ten minutes, drink a glass of cold water, breathe deeply - and relax. Your chicken is safe.
- Suggestions: Serve with brown rice and greens, or if you have cooked breasts or thighs, then serve the chicken chopped into a salad with cucumbers, roma tomatoes and red onion, topped with Chimichurri sauce - a purée of cilantro, lemon juice, olive oil, garlic and salt.
FLAVORFUL SOUTHERN FRIED CHICKEN
I found a recipe for fried chicken in a cookbook and I added my favorite spices to make it more flavorful.
Provided by KATY49201
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large plastic bag, combine the flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. Shake to mix.
- Heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. Dip one piece of chicken at a time into the milk, and then place in the bag with the coating. Shake until fully coated. Place in the frying pan, and continue with remaining chicken.
- Cook until the edges are browned, then flip and cook until browned on the other side. If some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 47.8 g, Cholesterol 71 mg, Fat 18.7 g, Fiber 2.3 g, Protein 34.3 g, SaturatedFat 5.8 g, Sodium 841.5 mg, Sugar 6.9 g
BEST SOUTHERN FRIED CHICKEN
Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.
Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
SOUTHERN FRIED CHICKEN
Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw
Provided by Lulu Grimes
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.
Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
EASY SOUTHERN OVEN-FRIED CHICKEN
quick and easy from newspaper. One of most requested recipes I use what ever pieces of chicken I have on hand to make.
Provided by muffinlady
Categories Whole Chicken
Time 1h
Yield 6 pieces chicken, 6 serving(s)
Number Of Ingredients 8
Steps:
- Strip skin from chicken pieces.
- Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight.
- Preheat oven 425F Smear 9x13 with oil. set aside.
- Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.
SOUTHERN FRIED CHICKEN
Steps:
- Season chicken pieces with salt, pepper, paprika, and cayenne. Roll in flour. Deep fry in large skillet until juices run clear and crust is golden brown. Drain on paper towels.
SOUTHERN OVEN-FRIED CHICKEN
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- In a pie plate or a wide, shallow bowl, combine the flour, paprika, salt, and pepper.
- Place the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time and shake gently to coat.
- Put 1/3 cup butter in a shallow baking pan; place it in the hot oven. When the butter has melted, arrange the chicken in the pan in a single layer, skin-side down.
- Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).
Nutrition Facts : Calories 922 kcal, Carbohydrate 8 g, Cholesterol 360 mg, Fiber 1 g, Protein 83 g, SaturatedFat 22 g, Sodium 891 mg, Sugar 0 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOUTHERN OVEN FRIED CHICKEN
Make and share this Southern Oven Fried Chicken recipe from Food.com.
Provided by Loves Food
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Take chicken pieces and remove skin.
- Mix hot sauce and milk in a bowl.
- Take chicken and soak in milk mixture for about 1/2 hour.
- In a medium bowl put corn flake crumbs, garlic powder, onion powder, pepper, and paprika; mix until well combined.
- Preheat oven to 350°F.
- Line a cookie sheet with tin foil sprayed with Pam.
- Coat chicken with crumb mixture and press chicken hard to get that corn flake mixture adhered to it.
- Place chicken on cookie sheet and spray Pam on each piece of chicken.
- Put in oven and bake for 1 1/2 hour or until golden brown and crispy.
- Serve with sugar snap peas, buttermilk biscuits and country gravy.
- Enjoy!
Nutrition Facts : Calories 110.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 8.5, Sodium 110.8, Carbohydrate 19.3, Fiber 1.8, Sugar 3.6, Protein 4.1
TRADITIONAL SOUTHERN FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 5 servings
Number Of Ingredients 7
Steps:
- Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
- In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.
SOUTHERN-STYLE OVEN FRIED CHICKEN
This is very good and low in fat. If you are on the Weight Watcher diet it is 5 points per breast. From the kitchen of Michele Harvey Thornburg, Moberly MO.
Provided by Tona C.
Categories Chicken Breast
Time 40m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 deg. Coat a 9 x 13 pan with non-stick cooking spray and set aside.
- Combine flour, salt, and cayenne pepper together in a medium size bowl.
- Roll chicken breast in flour mixture and evenly coat each side. Next dip chicken into the buttermilk, and then into the cornflake crumbs. (It usually takes me a little more buttermilk and crumbs than what is in the recipe.).
- Place the coated chicken into the prepared baking dish. Bake for 20 minute or until the chicken breasts are tender and no longer pink. No need to turn the chicken over during baking.
Nutrition Facts : Calories 214.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 69.3, Sodium 282.8, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 29.9
SOUTHERN-STYLE OVEN FRIED CHICKEN
Make and share this Southern-Style Oven Fried Chicken recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F; lightly coat a baking dish with nonstick cooking spray, and set aside.
- On waxed paper, combine flour with cayenne pepper and combine Creole seasoning & poultry seasoning with corn flakes.
- Roll chicken in seasoned flour, dip in buttermilk, then roll in seasoned crumbs.
- Place coated chicken breasts in prepared baking dish.
- Bake until chicken is tender and no longer pink (about 1 hour).
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
- Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
- Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
- Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
BEST EVER SPICY OVEN-FRIED CHICKEN - SOUTHERN
I love this chicken recipe--after messing around with oil fried chicken, I found this recipe and it's exactly what I was looking for, darn close to "real" fried chicken without the hassle of oil frying. There is marinating time, but otherwise super easy. Don't be intimidated by th amount of hot pepper sauce in the marinade, the chicken will pick up only some of the heat.
Provided by Mrs Goodall
Categories Chicken
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
- Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
- Place racks on 2 large rimmed baking sheets.
- Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
- Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
- Arrange chicken, skin side up, on racks on baking sheets.
- Let stand 30 minutes.
- Preheat oven to 425°F Drizzle butter over chicken.
- Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 283.3, Fat 18.1, SaturatedFat 6.4, Cholesterol 22.2, Sodium 1341.1, Carbohydrate 23.3, Fiber 1.9, Sugar 4.9, Protein 7.5
SOUTHERN-STYLE OVEN FRIED CHICKEN
Another WW recipe that I've added to my collection. YUMMY! You won't believe it isn't really fried. Serving size is 1 chicken breast (4 oz.)(5 WW points)
Provided by Trixyinaz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 365ºF.
- Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
- Combine flour, salt and cayenne pepper together in a medium-size bowl.
- Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
- Roll chicken breast halves in flour mixture and evenly coat each side.
- Next dip chicken into buttermilk and then corn flakes crumbs.
- Place coated chicken breasts in prepared baking dish.
- Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).
- NOTE: The first time I made this my chicken breasts were about 6-8 ounces a piece.
- It ended up taking about 45-50 minutes to cook.
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