This recipe was so bad and so ugly that I did not even take a picture of it.
Source
Weight Watchers New Complete Cookbook
Recipe
1/2 cup fat free buttermilk
1/2 cup cornflakes, crushed
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds chicken parts, skinned
4 teaspoons canola oil
1. Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
2. Pour the buttermilk in a large shallow bowl. On a sheet of wax paper, combine the cornflakes, flour, salt and pepper. Dip the chicken in the buttermilk, the 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, another 15-20 minutes.
Serves 4
My Revisions
The only change I made is I used extra virgin olive oil instead of canola.
Nutrition Information Per Serving
Serving Size - 2 pieces
Calories - 229
Fat - 10g
Saturated Fat - 2g
Trans Fat - 0g
Cholesterol - 64mg
Sodium - 295mg
Carbohydrates - 11g
Fiber - 0g
Protein - 23g
Calcium - 49mg
Outcome
I would not recommend this recipe to anyone for several reasons. Reason 1, it was hard, messy and time consuming to make. The amount of breading that this recipe makes only covered two pieces of chicken, so I ended up stopping mid process to make more breading. When it was time to flip the chicken over, even with the non-stick spray, the breading stuck to the cooking pan. When it finally came out, the breading was hard as a rock, and did not taste good at all. Neither my husband or myself liked this, and we will definitely be taking it off the list of recipes to make in the future. I did not even want to take a picture of this chicken when it came out of the oven because it was so ugly, breading had come off the chicken all over the place, and I could tell it just wasn't going to be good. I guess there is just no replacement for fried chicken.
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