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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 13 cup low-fat buttermilk, plus
- 2 tablespoons low-fat buttermilk (1% milkfat)
- 18 ounces skinless chicken pieces
- 1 12 ounces corn flake crumbs
- 2 teaspoons sesame seeds
Method
- Preheat oven to 350F.
- Pour buttermilk into shallow dish.
- Add chicken and turn to coat.
- Process cornflake crumbs in blender or food processor.
- On paper plate, combine cornflake crumbs and sesame seeds.
- Dredge chicken in crumb-seed mixture.
- Arrange chicken on nonstick baking sheet and bake until chicken is brown and crispy, about 40 minutes.
- 6 Points per serving.
