ROTD~Buttermilk Oven-Fried Chicken (for tomorrow in case I don't post!) You have a fav...

This is the recipe I was telling y'all about today that is my #1 Client Favorite of all the many oven fried chicken recipes I have done for 10 years.  Of course it's from Southern Living... where I get most of my recipes.  Many I prepare as is, but I also have to "tweak" sometimes too!  I do like using Panko a lot, but have decided not on oven fried chicken.  (I love it on my Coconut Shrimp!) The crunch is better with cornflakes, and I buy generic ones. I have some yummy recipes using Panko... I'll start posting some of them.  Hope you like this chicken as much as my clients do.  If you make it, come back and leave some feedback... good/bad/ugly... it won't hurt my feelings.  And if you have a favorite oven fried chicken, throw it in this post too! Buttermilk Oven-Fried Chicken

Recipe By: Southern Living, OCTOBER 2003 Serving Size: 4   

Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    4                    skinned and boned chicken breast halves    1      c.            FF buttermilk      1/2  c.            all purpose flour      1/2  T.            poultry seasoning      1/2  t.            lemon pepper    2                    egg whites    3      c.            cornflakes cereal -- coarsely crushed                         spray

Dipping chicken in egg whites allows the cornflake coating to adhere to the meat and also creates a crispy crust.

Place chicken and buttermilk in a large bowl or zip-top plastic bag, turning chicken to coat all sides. Cover or seal, and chill 8 hours. Drain chicken, discarding buttermilk.  Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside.

Whisk egg whites in a medium bowl until frothy. Place cornflakes in heavy ziplock bag.  Roll with a rolling pin (or bottle of wine will do) to crush.

Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.

Arrange chicken on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap chicken.) Lightly coat chicken evenly on both sides with cooking spray.

Bake at 375° for 45 minutes or until chicken is done.  Notes:   I put a cookie cooling rack on my baking pan and put the chicken on that.  By "lifting" it off the baking pan, it allows the chicken to get a little crispy on the bottom instead of being soggy by sitting in any juices that come from the chicken. If the boneless breasts are large, I pound them down a little in the thickest area.  If you don't, they will still need cooking in the middle while the cornflakes will start to get a little burnt.  By pounding, you thin out the chicken and it cooks faster. Once I have put on the rack in baking pan, I take handfuls of the remaining cornflake mixture from the ziplock bag and pat down onto tops of chicken pieces.  That gives me a thicker and crunchier "skin."

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