• 4servings
  • 450calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup low-fat buttermilk

  2. 2 large egg whites, beaten

  3. 1 cup all-purpose flour (about 4 1/2 ounces)

  4. 1/3 cup cornmeal

  5. 1 teaspoon salt, divided

  6. 3/4 teaspoon freshly ground black pepper

  7. 1/4 teaspoon ground red pepper

  8. 2 chicken breast halves, skinned (about 1 pound)

  9. 2 chicken thighs, skinned (about 1/2 pound)

  10. 2 chicken drumsticks, skinned (about 1/2 pound)

  11. 2 tablespoons canola oil

  12. Cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°.

  2. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.


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