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Recipe: Cornflake-Crusted Picnic Chicken

June 29, 2016 at 7:56PM

Cornflake-crusted picnic chicken. meredith deeds • Special to the Star Tribune (Special to the Star Tribune/The Minnesota Star Tribune)

Cornflake-Crusted Picnic Chicken

Serves 8.

Note: Finely crushed cornflakes give this oven "fried" chicken an extra crunchy coating. Marinating the chicken first in a seasoned buttermilk bath helps to ensure the chicken is juicy, tender and flavorful. Panko breadcrumbs are bigger and lighter than the traditional breadcrumb, which could be substituted. From Meredith Deeds.

• 1 1/2 c. nonfat buttermilk

• 1 tbsp. hot sauce

• 1 tsp. salt

• 1 tsp. onion powder

• 1/2 tsp. garlic powder

• 4 bone-in chicken breasts, skinned and cut in half crosswise

• 2/3 c. finely crushed cornflakes

• 1/3 c. panko breadcrumbs (see Note)

Directions

In a 1 gallon zip-top bag, combine the buttermilk, hot sauce, salt, onion powder and garlic powder. Add the chicken breasts, seal the bag and turn to coat the chicken with the marinade. Refrigerate for at least 4 hours or up to overnight.

Preheat the oven to 375 degrees. Place a rack over a baking sheet and spray with cooking spray.

In a shallow dish, combine the cornflakes and panko crumbs. Remove the chicken pieces from the marinade, dredge in the crumb mixture, and place on the rack. Bake the chicken for 30 to 40 minutes or until cooked through (should be 165 degrees).

Nutrition information per serving:

Calories135Fat3 gSodium190 mg

Carbohydrates6 gSaturated fat1 gTotal sugars1 g

Protein19 gCholesterol50 mgDietary fiber0 g

Exchanges per serving: ½ carb, 2 ½ lean protein.