Lowfat Luxury: Oven Fried Chicken

Who doesn't love tender chicken coated in crispy, golden breading? Fried chicken is as American as...ummm...Starbucks!

Only as much as I love fried chicken and all the fixings that go with it, I don't love noticing it stored in my love handles later!

Here's my lowfat solution:

Oven Fried Chicken

2.5 lbs meaty chicken pieces
1 cup milk
1 tbs vinegar
1/4 tsp ground cayenne pepper OR tobasco
1/8 tsp black pepper
1 cup cornmeal
1 cup crushed cornflakes
1 tsp garlic powder
1 tsp paprika
1 tsp dry mustard
2 to 3 egg whites, beaten

1. In measuring cup, mix milk and vinegar to make sour milk. Allow to stand 5 minutes. Add cayenne or tabasco and black pepper.

2. Place chicken in gallon size ziploc bag. Pour sour milk mixture over chicken and seal bag. Place in refrigerator at least 2 hours.

3. In another gallon sized ziploc bag mix cornmeal, corn flakes, garlic, paprika, and mustard. In a shallow bowl beat egg whites with 1 tbs of water.

4. Dip sour milk marinated chicken in egg white and then drop into bag of coating. Shake. Place in roasting pan or baking dish sprayed with cooking spray. Repeat with remaining chicken.

5. Sprinkle remaining coating over top of chicken in pan. Spray with cooking spray. Bake at 400 for 45 to 75 minutes (depending on cut of chicken), until clear juices run from chicken and coating is crispy.