Buttermilk Oven-Fried Chicken

Bec's Note:

This is a healthy way to prepare the always-famous chicken strips. Dipping chicken in egg whites allows the cornflake coating to adhere to the meat and also creates a crispy crust: Just the way I like it! I found this in a magazine the other day, and I am looking forward to trying it! Preparation time includes chill time.

• Total Time: 9 hrs
• Prep Time: 8 hrs 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 ½-3 lbs boneless skinless chicken breasts
• 2 cups fat-free buttermilk
• 1 cup all-purpose flour
• 1 tablespoon poultry seasoning
• 1 teaspoon lemon pepper
• 4 egg whites
• 6 cups corn flakes cereal , coarsely crushed
• vegetable oil cooking spray

Directions:

1. Place chicken and buttermilk in a large bowl or zip-loc plastic bag, turning chicken to coat all sides.
2. Cover or seal, and chill for 8 hours.
3. Drain chicken, discarding buttermilk.
4. Combine flour, poultry seasoning, and lemon pepper in a bowl.
5. Set aside.
6. Whisk egg whites in a medium bowl until frothy.
7. Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.
8. Arrange chicken on a wire rack coated with cooking spray in an aluminum foil-lined 15 by 10 inch jellyroll pan.
9. (Do not overlap chicken).
10. Lightly coat chicken evenly on both sides with cooking spray.
11. Bake at 375 degrees for 45 minutes or until chicken is done.