Oven Baked Crispy Chicken

By barbsjustagirl

Per Serving (3 pieces):

Calories: 205

Fat: 4g

Carbohydrates: 14g

Fiber: 0g

Protein: 27g

Sugars: 2g

Sodium: 390mg

Vitamin A: 11%

Vitamin C: 1%

Calcium: 4%

Iron: 14%
WWP+: 5 points

Ingredients

• 1/2 cup skim milk
• 1 Tbsp hot sauce
• 1 1/2 cups cornflakes, crushed
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp smoked paprika
• 4 — 4 oz boneless skinless chicken breasts cutlets, thinly sliced

Preparation

Step 1

Preheat oven to 400 degrees. In a food processor, add 1 cup of cornflakes, black pepper, salt and paprika. Process until mixture is a crumb-like consistency.
Pour into a shallow bowl (I used a cake pan). Somewhat crush the remaining ½ cup of cornflakes by hand in a Ziploc® bag. Add it to the bowl. Set aside.
In a separate shallow bowl, mix skim milk and hot sauce together.
Between 2 pieces of waxed paper, place each chicken cutlets and gently pound with a tenderizing mallet (or rolling pin) until about ½ inch thick. Cut into 2-inch pieces (about 3 pieces per cutlet).
Dredge pieces of chicken in milk mixture and then immediately into the cornflake mixture.
Arrange the chicken pieces in a single layer on a nonstick baking sheet.
Bake for 15 minutes at 400 degrees, then lower the oven temperature to 350 degrees and cook for another 15–20 minutes, or until cooked through and crispy.