Low-Fat Crunchy Oven-Fried Chicken

Low-Fat Crunchy Oven-Fried Chicken

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pound chicken cutlet by placing them between 2 sheets of plastic wrap, then pound them with a meat mallet, bottom of a saucepan, or a heavy can. The plastic wrap will help make cleaning up easier and faster.

  • 3 Tablespoons Low-Fat Or Non-Fat Buttermilk
  • 1 1/2 Teaspoons Fresh Lime Juice
  • 1/4 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Teaspoon Kosher Salt
  • 2 Boneless Chicken Cutlets (Pounded to 1/4 Inch Thick)
  • 1/2 Cup Plus 2 Tablespoons Crushed Cornflakes
  • 2 Teaspoons Olive Oil (Divided)
  1. Preheat oven to 450 degrees.
  2. In small-size bowl combine buttermilk, lime juice, mustard, garlic powder, pepper, and kosher salt.
  3. Dip chicken into buttermilk mixture. Coat both sides. Use entire mixture. Dip into crushed cornflakes. Turn to coat both sides.
  4. Arrange on non-stick baking sheet. Drizzle 1/2 teaspoon olive over each cutlet. Place in oven 10 minutes. Turn chicken over and drizzle each cutlet with 1/2 teaspoon each. Continue cooking another 10 minutes until chicken is tender and coating is crisp.
  5. Remove from oven and serve warm.
  6. Serves 2
  7. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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