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| wow, thanks, can't wait to try it! Maybe this weekend.
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LUCKY_5105
5/25/07 4:50 P
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CATHYMILLS434
5/25/07 12:37 A
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| Might just be enough to start the browning process, Just a guess.
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CATHYMILLS434
5/25/07 12:33 A
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| That sounds so good, you could probably use chicken tenders too. I am going to have to try it out.
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MAMAFLETCH
5/21/07 9:52 P
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| I'm a little confused, this sounds delicious, however.."heat oil in skillet".....I don't see the oil in recipe, or the skillet...is this a misprint?
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AHERRINGTON
5/19/07 9:48 A
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| Sounds fabulous! Thanks for sharing.
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This is one of our favorites and I store the leftovers for topping salads the next night. I also use this for lunches.
Spicy Buttermilk Oven-Fried Chicken
Yield: Makes 6 servingsIngredients:
6-4 oz chichen breast - boned and skinned
2 cups Low Fat/Fat Free buttermilk
1-1/2 cups all-purpose flour
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon garlic powder
Preparation: 1.Place chicken pieces in 1 layer in a 13X9-inch baking dish. Pour buttermilk over chicken. Cover with plastic wrap and refrigerate; let marinate for at least 2 hours.
2. Preheat oven to 350°F. In a large, shallow bowl, mix flour, red pepper, salt and garlic powder. Heat oil in a large skillet over medium-high heat until oil is hot.
3. Lift a piece of chicken out of buttermilk and let all excess buttermilk drain off. Dredge chicken in flour mixture. Repeat with remaining chicken laying each piece of chicken on a wire rack. Allow to sit for 15 minutes.
4. Place chicken in 1 layer on a baking or broiler pan. Bake, uncovered, until chicken is no longer pink and juices run clear, about 30 to 45 minutes.
Calories: 197
Fat: 3g
Fiber: 1g
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