WW Points: 5
1/2 cup buttermilk, low-fat
2 1/2 drops hot sauce
1/2 cup corn flakes — crushed
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds chicken parts, skinned
4 teaspoons canola oil
Preheat the oven to 400Ã‚Â° F; 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, the 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.
Per Serving: 228 Calories; 8g Fat (32.2% calories from fat); 29g Protein; 9g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 267mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fat.