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Ingredients
- 1/2 cup plus 2 tablespoons flour
- 2 egg whites, lightly beaten
- 1 1/3 cup cornflake crumbs
- 2 bon in chicken breast halves, skinned
- 2 chicken drumsticks, skinned
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/4 cup fat free buttermilk
- 1 tablespoon margarine
- 1 cup reduced-sodium chicken broth
- 1/4 teaspoon sage
- 1/8 teaspoon black pepper
Details
Servings 4
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
Preheat oven to 375° F. Line large shallow baking pan with foil. Place a wire rack in pan; spray rack with nonstick spray.
Place 1/2 cup flour in shallow dish. Place egg whites in second dish and cornflakes in a third.
Put chicken in large bowl; sprinkle with salt and cayenne. Add buttermilk and turn to coat. Dip chicken, one piece at a time, into flour, then egg whites, then into cornflake crumbs, pressing to adhere. Place chicken on rack. Spray top of chicken lightly with nonstick spray. Bake until golden brown and cooked through, about 45 minutes.
Meanwhile, to make gravy, melt margarine in small saucepan over medium-high heat. Whisk in remaining 2 tablespoons flour; cook, whisking constantly, 1 minute. Gradually whisk in chicken broth. Cook, whisking constantly, until gravy comes to a boil and thickens, about 2 minutes. Stir in sage and black pepper. Divide chicken among 4 plates and serve with gravy.
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