Weight Watchers Wednesday - Southern Oven "Fried" Chicken

So, yeah, it's not Wednesday anymore. Whoops. But better late than never, right?

Living in the South, fried chicken is a big deal. It's everywhere. And it's mighty tasty. But not healthy. Not at all. But sometimes you just get a craving and want that delicious flavor. When the mood hits and nothing else will do but fried chicken, here's a yummy and guilt-free alternative to the artery-clogging and button-popping original.

Southern Oven "Fried" Chicken
Courtesy of the Weight Watchers New Complete Cookbook
5 points
1/2 cup fat-free buttermilk
1/2 cup cornflakes, crushed
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds chicken, skinless
4 teaspoons canola oil (it's important, flavor-wise, that you use canola oil)

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a shallow bowl. On a sheet of waxed paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet and drizzle with oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Per serving (about two pieces): 229 calories, 10 g. fat, 2 g. sat. fat, 0 g trans fat, 64 mg chol, 295 mg. sodium, 11 g carbs, 0 g fiber, 23 g protein, 49 mg calcium.