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Unfried Chicken

Created by Balderest on January 22, 2013

8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
1 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
1 1/4 cup low-fat buttermilk

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.