- 8
- 15 mins
- 15 mins
Ingredients
- 1 1/2 cups buttermilk
- 2 tbsp Dijon mustard
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 3/4 tsp hot pepper sauce
- 1 pkg. (4 1/2 lbs) chicken pieces,breasts cut in half diagonally and skin removed
- 5 cups corn flakes
- 1/2 cup bread crumbs
- 1/2 tsp poultry seasoning
- pinch cayenne pepper
- 2 tbsp vegetable oil
- Mashed Potatoes
- 2 lbs russet potatoes,peeled abd cut into 1 inch cubes
- 1/2 cup skim milk
- 6 tbsp reduced fat sour cream
Preparation
Step 1
directions
1
Chicken:
2
In large bowl,whisk together buttermilk,mustard, 3/4 tsp of the salt, 1/2 tsp of the garlic powder, 1/2 tsp of the pepper and hot sauce. Add chicken (save the wings for another use) and turn to coat. Refrigerate 1 hour.
3
Heat oven to 400 degrees F. Coast a baking rack with nonstick cooking spray and place inside rimmed baking sheet.
4
Stir together crushed corn flakes,bread crumbs,remaining 3/4 tsp salt,1/2 tsp garlic powder,the poultry seasoning,paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture,pressing to adhere.
5
Place chicken on rack and bake at 400 for 55 minutes or until a instant read termometer registers 160 when inserted in thickest part of breast.
6
Mashed Potatoes:
7
Place potatoes in a large pot;cover with cold water. Vring to a boil. Reduce heat to medium:simmer 15 minutes or until tender. Drain and return to pan. Add milk and sour cream. Mash to desired consistency.
Source: Heather Herndon
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