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  • Crunchy Oven Fried Chicken

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    Crunchy Oven Fried Chicken
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Buttermilk
    • 1 1/2 tsp Freshly squeezed lime juice*
    • 1/4 tsp Dijon-style mustard
    • 1 dsh Each garlic pwdr,white pepper, and salt
    • 2 x Chicken cutlets (1/4 lb. each), pounded to 1/4-inch thickness
    • 1 1/2 ounce (1/2 c. plus 2 Tbsps) cornflakes crumbs
    • 2 tsp Vegetable oil, divided

    Directions

    1. Here is a recipe from WW quick and easy menu cookbook.
    2. To lb. chicken cutlets, place them between 2 sheets of plastic wrap, then lb. with a meat mallet, bottom of a sauce pan, or possibly a heavy can. The plastic wrap will help cleaning up easier and faster.
    3. Preheat oven to 450F. In small mixing bowl combine buttermilk,lime juice,mustard, and seasonings, stirring to combine. Dip chicken into buttermilk mix, coating both sides and using entire mix: on sheet of wax paper or possibly a paper plate dip chicken into cornflakes crumbs, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet.
    4. Drizzle 1/2 tsp oil over each cutlet and bake till lightly browned, 8 to 10 minutes; turn chicken over,drizzle each cutlet with 1/2 tsp oil and continue baking till chicken is tender and coating is crisp, about 10 minutes longer.
    5. Makes 2 servings, 1 chicken cutlet each
    6. * If limes are not available, bottled lime juice(no sugar added) maybe used.

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