Buttermilk Oven-Fried Chicken

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

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 13%
  • Fat: 5.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 66g
  • Carbohydrate: 24g
  • Fiber: 0.7g
  • Cholesterol: 180mg
  • Iron: 3.3mg
  • Sodium: 426mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside.
  3. Whisk egg whites in a medium bowl until frothy.
  4. Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.
  5. 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.
  6. Bake at 375° for 45 minutes or until chicken is done.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Buttermilk Oven-Fried Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy