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Ingredientes
- 1/3 c. Buttermilk
- 2 tsp Warm pepper sauce
- 4 x Chicken-breast halves, Or possibly skinless boneless chicken breast halves
- 1/4 c. Seasoned dry bread crumbs
- 1/4 c. Yellow cornmeal
- 1 tsp Salt
- 1 tsp Chili pwdr
- 1 tsp Dry cilantro
- 1/2 tsp Cumin
- 1/4 tsp Grnd red pepper
Direcciones
- 1. Heat oven to 425 F. Spray cookie sheet lightly with vegetable cooking spray.
- 2. Combine buttermilk and warm pepper sauce in 13x9-inch baking dish.
- 3. Remove skin and fat from chicken; throw away. Rinse chicken under cool water; pat dry. Place in buttermilk mix, turning to coat. Set aside.
- 4. Combine bread crumbs, cornmeal, salt, chili pwdr, cilantro, cumin and grnd red pepper in shallow dish.
- 5. Dip chicken in crumb mix, turning to coat well. Place chicken, meat side up, on cookie sheet. Spray with vegetable cooking spray.
- 6. Bake chicken 20 min (10 min for boneless); remove cookie sheet from oven and spray chicken again with vegetable cooking spray. Bake 10 to 15 min more, till juices run clear when chicken is pierced.
- Prep time: 15 min
- Baking Time: 30 to 35 min
- NOTES : Our oven-baked fried chicken works well with boneless or possibly bone-in breasts. One trick for crispy low-fat frying: Spray the chicken with vegetable cooking spray halfway through baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 37 | 27% |
| Total Fat 4.13g | 5% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 23mg | 8% |
| Sodium 698mg | 29% |
| Potassium 158mg | 5% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.62g | 1% |
| Protein 9.73g | 16% |
