Oven-Fried Chicken

Ingredients

• 1 cup low-fat buttermilk
• 2 large egg whites, beaten
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/3 cup cornmeal
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 2 chicken breast halves, skinned (about 1 pound)
• 2 chicken thighs, skinned (about 1/2 pound)
• 2 chicken drumsticks, skinned (about 1/2 pound)
• 2 tablespoons canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large 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.