Here's another low-cal favorite at our house. This recipe will satisfy your craving for fried chicken, and is finger-lickin' good! 5 points per serving. Enjoy!
1/2 cup fat-free buttermilk
1/2 cup cornflakes, crushed
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds chicken parts, skinned
4 teaspoons canola oil
1. Preheat the oven to 400 degrees F; spray a large baking sheet with nonstick cooking spray.
2. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken into the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer. Makes 4 servings.
** If you like a bit of heat, add a few drops of hot red pepper sauce to the buttermilk before coating the chicken.
Weight Watchers New Complete Cookbook, p.151