Buttermilk Oven-Fried Chicken

Dipping chicken in egg whites allows the cornflake coating to adhere to the meat and also creates a crispy crust.


Makes 8 servings

Recipe from

Southern Living

Nutritional Information

Calories 431
Caloriesfromfat 13 %
Fat 5.7 g
Satfat 1.5 g
Monofat 1.5 g
Polyfat 1.3 g
Protein 66 g
Carbohydrate 24 g
Fiber 0.7 g
Cholesterol 180 mg
Iron 3.3 mg
Sodium 426 mg
Calcium 53 mg


3 skinned and boned chicken breast halves (about 1 1/3 pounds)
5 skinned and boned chicken thighs (about 1 1/4 pounds)
2 cups fat-free buttermilk
1 cup all-purpose flour
1 tablespoon poultry seasoning
1 teaspoon lemon pepper
4 egg whites
6 cups cornflakes cereal, coarsely crushed
Vegetable cooking spray


Place chicken and buttermilk in a large bowl or zip-top plastic bag, turning chicken to coat all sides. Cover or seal, and chill 8 hours. Drain chicken, discarding buttermilk.

Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside.

Whisk egg whites in a medium bowl until frothy.

Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.

Arrange chicken on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap chicken.) Lightly coat chicken evenly on both sides with cooking spray.

Bake at 375° for 45 minutes or until chicken is done.

October 2003
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