I love fried chicken. But trying to watch what I eat, I love that Weight Watchers shared this recipe that gives you the option to have a somewhat crunchy piece of chicken.
Ever since my trip to Atlanta years ago where I first had chicken and waffles together, now my first instinct is to always pair the two. I made some lighter waffles to go with this and will share that recipe separately – once I locate it. Yikes. I definitely need to find it as it was a hit and the boys are asking me to make them waffles.
This recipe let me have that southern dish without feeling guilty about having “fried chicken”.
Southern Style Oven Fried Chicken (recipe slightly adapted from Weight Watchers)
5 WW PointsPlus
1/3 c all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
salt and pepper, to taste
1 c buttermilk
1/2 c cornflake crumbs
1 lb uncooked boneless, skinless chicken breast, four 4-oz pieces
Preheat oven to 375 degrees.
Line a baking dish with foil and spray lightly with Pam cooking spray.
Combine flour, garlic powder, onion powder, paprika, salt and pepper together in a medium-size bowl. Place buttermilk and cornflake crumbs in 2 separate bowls.
Prepare chicken using an assembly line method: roll chicken in flour, evenly coating each side, then dip in buttermilk to coat completely. Lastly, place chicken in cornflake crumbs and coat thoroughly.
Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking). If your pieces of chicken are bigger, they will need to cook longer.
Serve with homemade waffles.