Unfried Chicken

By dette

This is the best "unfried" chicken you will ever have. The coating also works well on skinless boneless chicken tenders to make into chicken fingers for the kids. You ight want to serve this with "unfried" fries: Slice two or three baking potatoes into 1/2 inch thick stripsl sprinkle them with a little salt and pepper, and bake on a greased baking sheet alongside the chicken.

Ingredients

• 1/4 c. reduced-calorie mayonnaise
• 1 tsp dijon mustard
• 2 tsp grated lemon zest
• 1/2 tsp salt
• 4 drops hot pepper sauce
• 1 (3 1/2 #) chicken, cut in eighths, skin removed
• 3/4 c cornflake crumbs

Preparation

Step 1

Preheat the oven to 375 degrees. Spray a large, shallow baking pan with nonstick spray.

Whisk together the mayonnaise, mustard, lemon zest, salt, and pepper sauce in a large bowl. Add the chicken; toss to coat.

Place the cornflake crumbs in a large zip=close plastic bag. Add teh chicken, one piece at a time, and shake to coat.

Place the chicken inthe baking pan. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through (do not turn) about 45 minutes/
249 cal; 11 g tot fat; 3 g sat fat; 89 mg chol; 424 mg sod; 6 g carb; 0 fib; 30 prot; 23 mg calc: POINTS: 6