Light Baked Fried Chicken

2-3 Boneless, Skinless Chicken Breasts
1 Large egg white, beaten
1/2 cup all-purpose flour
3 tbsp cornmeal
1/2 tsp salt, divided
1/4 tsp freshly grounp black pepper (+/- to taste)
1/8 tsp ground red pepper
1 tbsp olive oil or canola oil
1/2 cup skim milk
1/2 tbsp white vinegar
Cooking spray

Preheat oven to 425.

Combine milk & vinegar. Let sit for five minutes.

Cover baking pan or sheet with foil or parchment paper.

Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/4 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done


Number of Servings: 4

Recipe submitted by SparkPeople user SCJE0308.