Un-fried Fried Chicken

Over Memorial Day weekend we planned a picnic in a park.  Breaded, fried chicken is a great picnic food, but not necessarily the healthiest.  This recipe helps to really lighten up fried chicken in what I'm called un-fried fried chicken! The corn flake crumbs really help to give the chicken a crispy, delicious breading but without the grease and fat of pan-fried chicken.  Substitue in other spices if you prefer other flavors or don't have some of the spices below on hand.

Servings: 8
Serving Size: 2 chicken tenders, about 4 oz.
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 35-45 minutes 

Ingredients:

2 lbs. skinless, boneless chicken breast tenders

1 1/2 cups buttermilk, low-fat

2 cups cornflake crumbs

1 1/2 tsp. thyme

1 1/2 tsp. paprika

1 1/2 tsp. oregano

1 tsp. Old Bay seasoning

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

Directions:

Rinse the chicken tenders and pat dry with paper towels. You will use two seperate flat containers to bread the chickem, pour the buttermilk in one.  In a medium bowl, combine cornflake crumbs, thyme, paprika, oregano, Old Bay seasoning, salt, pepper and garlic powder until well combined.  Pour the spice/cornflake mixture into the other flat container. Bread the chicken tenders by dipping first in the buttermilk and then the cornflake crumbs, gently pressing to make sure the breading sticks.  Place the breaded chicken tenders in a 9x13 pan and bake in a 400 degree oven for 35-45 minutes. Check to make sure the chicken is cooked to an internal temperature of 165 with a meat thermometer before removing from the oven.  Serve warm or at room temperature. Enjoy!

Tip:

A meat thermometer is a really helpful kitchen tool.  I don't have one myself (we made this at my parent's house and luckily my mom does own one!), but I think I need to go out and buy one.  It's an easy way to make sure your meat is cooked all the way through without having to fully cut into whatever you are making.

XOXO Megan