Oven Fried Chicken


1 Cup Low-Fat Buttermilk
2 Large Egg Whites, Beaten
1 Cup All-purpose Flour
1/3 Cup Cornmeal
1 Teaspoon Salt, Divided
3/4 Teaspoon Freshly Ground Black Pepper
2 Chicken Breast (About 1 Pound)
2 Chicken Thighs, (About 1/2 Pound)
2 Chicken Drumsticks, (About 1/2 Pound)
2 Chicken Wings

Preheat oven to 425°.
Place a wire rack over a baking sheet that is lined with aluminum foil and set it aside.

Combine buttermilk and egg whites in a shallow dish and mix well with a whisk. Combine flour, cornmeal, 1/2
teaspoon salt and black pepper in a separate shallow dish; mix well. Sprinkle chicken evenly with remaining 1/2
teaspoon salt. Dip chicken in buttermilk mixture then dredge them in the flour/cornmeal mixture completely coating
chicken and place the chicken on the wire rack and bake for 45 minutes to 1 hour for largest pieces.

Serves 4