- Preheat oven to 375 degrees.
- In a large mixing bowl, combine 4 boneless, skinless chicken thighs and 2 boneless, skinless chicken breasts with 2 ounces of Worcestershire sauce and 2 tablespoons of cayenne pepper.
- Toss mixture to coat it, then refrigerate for 2 hours or overnight.
- Preheat oven to 375 degrees.
- Place a wire rack over a foil-lined baking sheet.
- In a shallow bowl, combine 4 ounces of egg whites with 2 ounces of grainy mustard. and 1 cup of low-fat buttermilk. Whisk carefully.
- In a food processor, pulse 1/2 cup of Grape Nuts cereal, a 1/2 cup of Corn Flakes cereal, 2 ounces of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme.
- Place the mixture in a shallow bowl.
- Place marinated chicken in the egg mixture dish, coat thoroughly, then dip the chicken in the dish with the dried ingredients.
- Put coated chicken on the wire rack. Repeat for all pieces of chicken.
- Bake for 20-30 minutes. Chicken is done when the juice runs clear, and the thermometer reads 160-165 degrees.
- Remove from the oven, let stand for 5 minutes, then serve.
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Buttermilk Oven-Fried Chicken
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