Southern Oven "Fried" Chicken

I made THE BEST fake fried chicken last night. It's from an old Weight Watchers cookbook. It was so good! I've made a lot of fake fried chicken in my day & this is definitely the most "fried" tasting one. It was easy to make, too. This one's going into the rotation!

Southern Oven "Fried" Chicken

Makes 4 Servings

1/2 cup fat-free (or low-fat) buttermilk
2-3 drops hot red pepper sauce
*1/2 cup cornflakes, crushed
3 tbsp AP flour
1/4 tsp salt
1/4 tsp freshly ground pepper
*2 lbs chicken parts, skinned
4 tsp canola oil

1. Preheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray.

2. In a large shallow bowl, combine the buttermilk & pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt & pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Kim's Notes:
I made some changes. First of all, I used Panko instead of cornflakes. Secondly, I don't know what "2 lbs chicken parts, skinned" means, so I bought 2 chicken breasts. I didn't use a baking sheet. I used an 8x8 Pyrex dish. I also added a little garlic & cayenne pepper to the panko/flour mixture & I used more canola oil then the recipe calls for because I misread the measurement. I'm convinced the canola oil is what made it taste so fried.

Go forth & fry!

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