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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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8 points plus/serving. Recipe source: WW magazine. When I made this I skipped the gravy. Ingredients:
1/2 cup plus 2 tablespoons flour |
2 egg whites, beaten |
1 1/3 cups corn, flake crumbs |
1 chicken, cut up |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
1/4 cup fat-free buttermilk |
1 tablespoon butter |
1 cup chicken broth |
1/4 teaspoon dried sage |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Line baking pan with foil and then paced a wire cooling rack on pan; spray rack with Pam.
3. In three pie dishes, place 1/2 cup flour in the first one, in the second the egg whites and in the third place the cornflakes crumbs (I just crushed my own cornflakes with a rolling pin - so they were probably not as fine crumbs as the packaged crumbs).
4. Put chicken in a large bowl, sprinkled with salt and cayenne. Ad buttermilk, turn to coat.
5. Dip chicken into the flour, then the egg whites and finally into the cornflakes; pressing to adhere. Repeat for all the chicken.
6. Place chicken on rack and spray wiht Pam. Bake until golden (45 -60 minutes).
7. Meanwhile make gravy (this is what I skipped and deducted one point from serving). by melting butter in saucepan over medium high heat. Whisk in remaining 2 tablespoons flour; cook , whisking for 1 minute. Whisk in chicken broth, cook, until gravy comes to a boil and thickens, (2-5 minutes). Stir in sage and pepper.
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