SKINNY FRIED CHICKEN

YOU’LL NEED:

1-lb boneless, skinless chicken breasts (4 breasts, 4 ounces each)
1 C. buttermilk
1½ C. cornflake crumbs, see shopping tip
¼ Tsp. salt
½ Tsp. black pepper
3 Tbsp. reduced-fat butter or Smart Balance Light

HOW TO MAKE:

1-Rinse and pat dry chicken breasts. Cut each breast into 3 or 4 pieces so they’re not too thick.
2-In a bowl, add the cut chicken pieces and cover with buttermilk.
3-Refrigerate for at least 1 hour or overnight.
4-In a shallow baking dish or large plate, add cornflake crumbs, salt and pepper. Blend well.
5-In a large nonstick pan, melt 1½ tablespoons reduced-fat butter over medium heat.
6-Remove the chicken from the fridge and dredge in cornflake crumbs. Coat evenly.
7-Add half the chicken pieces to the heated pan and cook until golden brown, turning once, approx. 3 minutes on each side. You’ll have to do this in two batches.
8-For the second batch, add the remaining 1½ tablespoons reduced-fat butter to pan and melt first before adding the chicken. Repeat the cooking time.

Serves 4 (each serving, 3-4 pieces-4 oz total)

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