Prep 15 mins
Cook 45 mins
I got this recipe from Weight Watchers magazine. It is one of Jennifer Hudson's, WW spokesperson, favorite recipes. After trying it, I can see why. The cornflake crumbs really give it that wonderful crunch. I made mine without the gravy and it was still delicious! I also used all chicken breasts. So good, you won't believe it is good for you. Points Plus Value is 8.
- 1⁄2 cup all-purpose flour, plus 2 T
- 2 egg whites, lightly beaten
- 1 1⁄3 cups cornflake cereal, crushed
- 2 bone-in chicken breast halves, skinned (I used boneless)
- 2 chicken drumsticks, skinned
- 2 chicken thighs, skinned
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper (I used 1/4 t)
- 1⁄4 cup fat-free buttermilk
- 1 tablespoon butter
- 1 cup reduced-sodium chicken broth
- 1⁄4 teaspoon dried sage
- 1⁄8 teaspoon black pepper
- Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
- Place 1/2 cup flour in shallow dish.
- Place egg whites in second dish and cornflake crumbs in a third.
- Put chicken in large bowl; sprinkle with salt and cayenne.
- Add buttermilk and turn to coat.
- Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
- Place chicken on rack.
- Spray top of the chicken lightly with nonstick spray.
- Bake until golden brown and cooked through, about 45 minutes.
- Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
- Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
- Gradually whisk in chicken broth.
- Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
- Stir in sage and black pepper.
- Divide chicken among 4 plates and serve with gravy.
This was just excellent. I added a little garlic powder to the chicken before dipping for a little extra flavor. I used chicken breast as that is what I had and used Smart Balance for the butter. I also left off the gravy for dietary reasons. Produced a very crisp and juicy chicken that we really enjoyed. Thanks Made for PRMR
I went down Lainey's route, and used boneless chicken breasts, which I cut into large fingers, and then followed the recipe.
These cooked up beautifully...moist, tender and really crisp- and nobody would guess that they're actually not so bad for you either.
I skipped the gravy ( but fully intend to try it with this soon), and we dunked our fingers into honey mustard, hot chilli, and honey chipotle bbq sauces.....fabulous finger food, that disappeared in the blink of an eye.
A must make recipe. Made for PRMR.