Unfried Chicken
Recipe: #7703
January 22, 2013
Categories: Chicken, Sunday Dinner, Oven Bake, High Protein, Low Fat, Chicken Dinner, more
"This was adapted from a Bobby Dean recipe I like it because it's lower fat and healthy it also tastes good, The original recipe amounts are a little different, this is my version. The original recipe called for 2 teaspoon Paula Dean's House Seasoning Mis, as follows: 1 cup salt, 1/4 cuo garlic powder and 1/4 cup black pepper. I used my own amounts you can use Paula's or use your own "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (315.2 g)
- Calories 277.5
- Total Fat - 6.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 23.6 mg
- Sodium - 474.6 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 4.5 g
- Sugars - 20.4 g
- Protein - 16.2 g
- Calcium - 445.6 mg
- Iron - 2.5 mg
- Vitamin C - 31.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F. Spray a large cast-iron skillet with nonstick spray over medium-high heat. Sprinkle the chicken with the Paula Deen House Seasoning. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl and toss the chicken to coat.
Step 2
Pour the cornflake crumbs into another large bowl. Dip the chicken into the crumbs, pressing to adhere, and then place in the skillet and into the oven.
Step 3
Bake until the chicken is golden brown and cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 45 minutes.
Tips
No special items needed.
0 Reviews
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