Cornmeal-Crusted Oven Fried Chicken

By JLZD

Ingredients

• 4 boneless. skinless chicken breasts
• 2 cups lowfat buttermilk
• 2 tbs. vegetable oil
• 1 cup cornmeal
• 1 tsp. sea salt
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper

Preparation

Step 1

Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours. (The chicken can sit in the buttermilk for up to 8 hours, if you'd like.)

Preheat over to 400

Brush a sheet pan with vegetable oil and set aside.

In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oiled sheet pan as you work.

Brush chicken with the remaining oil, and bake 20-30 minutes.

Serve immediately.