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Crispy Oven-Fried Chicken With Quick Slaw
A new twist for an old favorite---chicken and cole slaw


4 boneless, skinless chicken breast halves
1 cup low-fat buttermilk
1 tablespoon Caribbean jerk seasoning, divided
2 cups crushed cornflakes (about 4 cups cereal)
1/4 teaspoon salt
Vegetable cooking spray
Quick Slaw: recipe follows


In large zip-top bag, place buttermilk and 1 teaspoon jerk seasoning; mix well. Add chicken, turning to coat. Seal and marinate in the refrigerator at least 30 minutes. In shallow dish, mix together crushed cornflakes, remaining jerk seasoning, and salt; set aside. Remove chicken from milk mixture one piece at a time. Add chicken to crumb mixture, turning to coat; repeat with remaining chicken. Place rack in shallow baking pan; spray rack with cooking spray. Arrange chicken on rack. Lightly spray chicken with vegetable cooking spray. Bake in 400°F oven 30 minutes or until chicken is fork tender. Serve chicken with Quick Slaw. Makes 4 servings. Nutritional values include one cup of Quick Slaw.

Quick Slaw: In large bowl, toss 4 cups shredded cabbage mix for coleslaw, 1/4 cup chopped sweet onion, 1/4 cup chopped radishes, and 1/2 teaspoon celery seed. Add 1/4 cup light mayonnaise, 1 tablespoon vinegar, 2 teaspoons honey, and 1/4 teaspoon salt. Toss to mix well. Serve with Crispy Oven Fried Chicken. Makes about 4 cups.

Nutritional Information:

Servings: 4
Calories: 277
Protein: 30.7 g
Total Fat: 7.8 g
Saturated Fat: 1.9 g
Cholesterol: 78 mg
Sodium: 793 mg
Carbohydrates: 22 g

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