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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This lightened version of homestyle fried chicken gets its crispy coating from a mixture of flour and cornmeal and then by browning the chicken in a skillet and finishing it off in the oven. Ingredients:
1 cup low-fat buttermilk |
2 large egg whites, beaten |
1 cup all-purpose flour (about 4 1/2 ounces) |
1/3 cup cornmeal |
1 teaspoon salt, divided |
3/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
2 chicken breast halves, skinned (about 1 pound) |
2 chicken thighs, skinned (about 1/2 pound) |
2 chicken drumsticks, skinned (about 1/2 pound) |
2 tablespoons canola oil |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
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