oven "fried" chicken...

3/4 cup buttermilk

5-6 drops tabasco

1 1/2 crushed cornflakes

6 Tbsp flour

1 tsp salt

1/2 tsp pepper

4 lbs chicken parts

4 tsp canola oil

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. In a large, shallow bowl, combine the buttermilk and tabasco. In another shallow dish (or large ziploc bag) combine cornflakes, flour, salt & pepper. Dip the chicken in the buttermilk, then dredge in cornflake mixture, coating completely. Place the chicken on the baking sheet and drizzle each piece with a little oil. Bale 30 min; turn over and bake until cooked through, approx. 10-15 min more.

This may sound fattening, but it is actually VERY light; especially if you remove the skin from the chicken. Buttermilk, despite the name, has less fat than lowfat milk & tenderizes the chicken nicely and adds a great, tangy flavor. And, the addition of the hot sauce does not make this hot or spicey at all. It really is just for flavor (trust me on this) If you want it hot & spicey just add the tabasco liberally/carefully! This would also be great with dried herbs added to the cornflake mixture for added flavor.

This will definitely be a new favorite for me (& the fam) this summer!!