Joy's oven cornbread fried chicken (etc)

24 ounces boneless skinless chicken breast (or can be done with equivalent amounts of eggplant or zucchini)
6.25 oz (175g) cornbread
2 tbsp Canola Oil
1/4 tsp paprika
1/4 tsp salt
1/8 tsp ground black pepper
dash of cayanne
dash red pepper flakes
Buttermilk, lowfat, .25 cup
Canola oil cooking spray

Preheat the oven to 400
Line a cookie sheet with aluminum foil and place a wire rack inside
Pulse cornbread in the food processor until it forms fine crumbs.
Preheat skillet over medium heat. (This can also be done on a rimmed baking sheet in the oven in about 7 minutes.) Toast the breadcrumbs with paprika, cayenne, salt, pepper, red pepper and canola oil until golden brown and fragrant. Transfer to pie plate before it begins to over brown or burn.
Dip each breast/slice of veggie in buttermilk. Shake off excess. Pat the crumb mixture thoroughly into the meat on both sides.
Place on the wire rack. Spray with cooking spray.
Bake for 20 minutes
Serves 6


Number of Servings: 6

Recipe submitted by SparkPeople user JOYELYSE.