Evening Edge
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DEL.ICIO.US
Southern "Fried" Chicken
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Low fat: 
Low cal:
Low cal:
Tina Woods of Murphy, N.C., sent in this crunchy oven-baked chicken coated in crushed corn flakes. As the mother of two young children, I know you can never have too many variations for tasty chicken cutlets.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 1/4 pounds boneless and skinless chicken breasts
1/2 cup buttermilk
1 cup crushed cornflakes
Instructions:
Preheat oven to 375 degrees. Lightly coat a baking sheet with nonstick spray.
In a bowl, combine flour and cayenne pepper, and sprinkle with 1/4 teaspoon salt. Roll chicken in flour mixture to evenly coat each side. Dip chicken into buttermilk and then into cornflake crumbs, pressing so crumbs adhere.
Place chicken on baking sheet and bake for 20-25 minutes, or until cooked through.
In a bowl, combine flour and cayenne pepper, and sprinkle with 1/4 teaspoon salt. Roll chicken in flour mixture to evenly coat each side. Dip chicken into buttermilk and then into cornflake crumbs, pressing so crumbs adhere.
Place chicken on baking sheet and bake for 20-25 minutes, or until cooked through.
Nutrition:
Per serving: 204 calories (percent of calories from fat, 9), 34 grams protein, 10 grams carbohydrates, no fiber, 2 grams fat, 83 milligrams cholesterol, 146 milligrams sodium.
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