Herbed Oven-Fried ChickenIngredients:1/2 cup low-fat buttermilk2 tsp. ground paprika2 tsp. dried sage, crumbled2 tsp. dried rosemary, crumbled1/2 cup cornflakes, crushed3 tbsp. whole wheat flour4 (1/2-lb.) boneless, skinless chicken breasts, cut crosswise in half1/2 tsp. salt1/4 tsp. freshly ground black pepperMakes 4 Servings (2 pieces chicken per serving)Preheat oven to 400 F. Spray heavy shallow baking pan with nonstick spray.Stir together buttermilk, paprika, sage and rosemary in pie plate. On a sheet of wax paper, mix together cornflake crumbs and flour.Sprinkle chicken with salt and pepper. Dip chicken in buttermilk, then coat with cornflake mixture, pressing firmly so it adheres. Place chicken in prepared baking pan; lightly spray with nonstick spray. Bake until crispy and cooked through, about 35 minutes.
WW POINTS VALUE: 6 pts.
Note: This recipe appears in the WW New Complete Cookbook. Weight Watchers has done it again with a classic comfort food in making it healthy. It's a different take on oven-fried chicken and it tastes good. The herbs are the key to making this chicken flavorful. If you don't have cornflakes on hand, use dried panko bread crumbs instead and the chicken will taste just as good. I highly recommend marinating the chicken in the buttermilk 1-24 hours in advance to make the fried chicken even more moist and flavorful.