1/2 c. fat-free buttermilk or 1/2 c. skim milk plus 1 tsp. vinegar
2 to 3 drops hot red pepper sauce
1/2 c. cornflakes, crushed
3 Tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
2 lb. chicken parts, skinned
4 tsp. oil
In a large shallow bowl, combine buttermilk and pepper sauce.
On wax paper, combine cornflake crumbs, flour, salt and pepper.
Dip chicken in buttermilk, then dredge in cornflake mixture to
coat. Place chicken on cookie sheet sprayed with nonstick spray.
Drizzle with oil (olive or canola). Bake at 400 degrees for 30 minutes.
Turn chicken and bake an additional 15 to 20 minutes.
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