Southern Oven "Fried" Chicken

I have many, many Weight Watchers cookbooks. I went through one of them recently and marked a ton of recipes to try. So when I was figuring out my meal plan for the week I started with that cookbook. This sounded good and easy, plus I have an almost empty box of corn flakes in my pantry, so this seemed like a good way to use that up and clear out some pantry space.

Southern Oven "Fried" Chicken
POINTS: 5 per serving

1/2 cup fat free buttermilk
2-3 drops hot red pepper sauce
1/2 cup corn flakes, crushed
3 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Preheat the oven to 400. Spray a large baking sheet with nonstick cooking spray.

In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax 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; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.

*****

I'm going to use chicken breasts instead of parts because it's what I have. Oh, and since I'm using boneless chicken breasts the cooking time should be much shorter than what's listed in the recipe. I think I'll probably put the chicken pieces on a baking rack on the baking sheet so that the bottom doesn't get soggy. For side dishes I'm going to make mashed potatoes and some kind of vegetable, probably peas or green beans.

*****

This was surprisingly good! To be honest I thought I was going to need a back-up dinner plan when I was breading the chicken. I didn't read the recipe right and ended up pouring in way more flour than what was called for, so I was worried it was going to taste like chicken with too much flour on it. But, this was REALLY, REALLY good! Using the baking rack really helped, too. I ended up using three chicken breasts, but I pounded them out and cut them in half, so I had six pieces of chicken. Only four fit on my baking rack, so I put two right on the cookie sheet. Those two were pretty soggy, but the ones done on the baking rack were nice and crispy. I also sprayed them with non-stick spray which probably helped some too. This is definitely something I'd make again--and a great way to use up a little bit of leftover corn flakes! We actually had the leftovers the next night as chicken sandwiches. I mixed up some dijon mustard and mayonnaise and spread on hamburger buns, then topped the chicken breasts with lettuce, tomato, and lite muenster cheese. They were fantastic!!