Low Fat Oven-Fried Chicken2 cups buttermilk2 Tbsp Dijon Mustard 2 1/4 tsp salt 1 1/2 tsp garlic powder 1 1/2 tsp black pepper 1 tsp hot pepper sauce 8 split bone-in chicken breasts (10-12oz each) skinless, ribs trimmed 2 1/2 cups crushed corn flakes 3/4 cup fresh bread crumbs 1/2 tsp ground poultry seasoning 1/2 tsp paprika 1/8 tsp cayenne pepper 2 Tbsp oil Whisk buttermilk, mustard, 2 tsp salt, 1 tsp garlic powder, 1 tsp black pepper and hot sauce together in a bowl. Add chicken, turn to coat well, cover and refrigerate at least 1 hour or overnight. Toss cornflakes, bread crumbs and remaining 1/2 tsp of garlic powder, remaining 1/2 tsp black pepper, remaining 1/4 tsp salt, poultry seasoning, paprika, and cayenne in a zip top gallon bag. To Freeze: Freeze in freezer safe container To Reheat: Completely defrost chicken. Heat oven to 400 degrees. Cover cookie sheet in foil. Place wire rack on top and spray with nonstick spray. Place breading mixture in a bowl and drizzle 2 Tbsp oil over crumbs. Toss until well coated. Dredge chicken in crumb mixture and place on prepared rack. Bake 35-40 mins. |