Ingredients
- Our oven-baked "fried" chicken works well with boneless or bone-in breasts. Our trick for crispy low-fat frying: Spray the chicken with
- vegetable cooking spray halfway through baking.
- Prep time: 15 minutes
- Baking time: 30 to 35 minutes
- 1/3 cup buttermilk
- 2 teaspoons red pepper sauce
- 4 chicken breast halves (1/2 lb. each)
- 1/4 cup seasoned dry bread crumbs
- 1/4 cup yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon ground red pepper
Preparation
Step 1
1. Heat oven to 425F. Lightly spray cookie sheet with
vegetable cooking spray.
2. Combine buttermilk and red pepper sauce in 13x9-inch baking dish.
3. Remove skin and fat from chicken; discard. Rinse chicken under cold water; pat dry. Place in buttermilk mixture, turning to coat.
Set aside.
4. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish.
5. Dip chicken in crumb mixture, turning to coat well. Place chicken, meat side up, on prepared cookie sheet. Lightly spray chicken
with vegetable cooking spray.
6. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and lightly spray chicken again with vegetable
cooking spray. Bake 10 to 15 minutes more, until juices run clear when chicken