Buttermilk Oven-Fried Chicken

"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."
 
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Ready In:
9hrs
Ingredients:
8
Serves:
8
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ingredients

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directions

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

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