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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 98.9
  • Total Fat: 1.2 g
  • Cholesterol: 32.7 mg
  • Sodium: 702.5 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Southern Fried Chicken calories by ingredient
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Southern Fried Chicken

Submitted by: SUNNYENZO

Introduction

Easy recipe for everyone who craves the crispiness of real fried chicken but can do without the outragious calories and fat. Easy recipe for everyone who craves the crispiness of real fried chicken but can do without the outragious calories and fat.
Number of Servings: 4

Ingredients

    I use 1% buttermilk
    and it calls for 3 pounds cut-up chicken, skinned and trimmed of all visible fat (I use checken breast or chicken tenders that the fat is all ready gone.)
    The corn flakes are crushed to make the 3/4 cups, I actually used more, I like more of the crunch.

Directions

1. Preheat oven to 400. Coat a shallow metal baking or roasting pan with nonstick spray. Set aside.

2. Pour the buttermilk into a shallow bowl. Add the chicken, turning to coat. Refrigerate for at least 15 minutes, turning occasionally. (I've left it in there for an hour)

3. On a plate, combine the corn flakes, paprika, salt, black and red pepper. One at a time, dip each side of the chicken into the corn flake mixture, pressing firmly to coat. Stir the corn flake mixture occationally with fork to keep the seasonings evenly mixed. Place in the prepared pan.

4. Coat the chicken with nonstick spray. Bake, turning the pieces once, for 40-45 minutes or until the chicken is crisp, golden brown and the juices run clear when pricked with a sharp knife. Check by inserting a sharp knife into the center of 1 piece.

Number of Servings: 4

Recipe submitted by SparkPeople user SUNNYENZO.






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