Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Southern Living October 2003

Gallery

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

431 calories; calories from fat 13%; fat 5.7g; saturated fat 1.5g; mono fat 1.5g; poly fat 1.3g; protein 66g; carbohydrates 24g; fiber 0.7g; cholesterol 180mg; iron 3.3mg; sodium 426mg; calcium 53mg.
Advertisement
Advertisement