Crispy Buttermilk Chicken(Ultra Low-Fat)
Crispy buttermilk chicken with a flavorful crunch from cornflakes, perfect for a low-fat, satisfying meal that appeals to health-conscious food lovers and families alike.
Ingredients
Instructions
- Mix together low-fat buttermilk, garlic, salt, and black pepper in a bowl.
- Dip chicken breasts into the buttermilk mixture, ensuring they are well coated.
- Roll the coated chicken breasts in crushed cornflakes until fully covered.
- Place the coated chicken breasts on a baking sheet sprayed with nonstick cooking spray.
- Bake at 350°F (175°C) for 25 to 35 minutes until golden and cooked through.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken in the buttermilk mixture for a few hours or overnight. If you don't have cornflakes, crushed whole-grain cereal or panko breadcrumbs can serve as a great alternative. For added crunch, you could mix in some grated Parmesan cheese with the cornflakes. Always season to taste, and feel free to experiment with spices like paprika or cayenne pepper for a kick.
Serving Suggestions
Serve the crispy buttermilk chicken alongside a fresh garden salad or roasted vegetables for a well-rounded meal. It pairs beautifully with Chicken Salad And Bacon or can be sliced to top a hearty salad. For a comforting side, consider serving it with Scalloped Potatoes With Chicken to create a delicious, hearty plate.
Storage & Reheating
Store leftover crispy buttermilk chicken in an airtight container in the refrigerator for up to three days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes. This method helps maintain its crispiness compared to using a microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Buttermilk Chicken(Ultra Low-Fat) contains roughly 10 calories, with 1g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken thighs instead of breasts?
Yes, skin-on chicken thighs can be used for a juicier result. Just adjust the cooking time slightly, as thighs may require a bit longer to cook through compared to breasts. Ensure the internal temperature reaches 165°F (74°C) for safety.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute the cornflakes with crushed gluten-free cereal or almond flour. Ensure that your buttermilk and any additional seasonings are also gluten-free to maintain the integrity of the dish.
Can I prepare the chicken in advance?
Absolutely! You can coat the chicken in the buttermilk mixture and cornflakes a few hours ahead of baking. Just cover and refrigerate until you're ready to cook. This allows the flavors to meld and can save you time during meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).