Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Slices white bread, cubed |
| ¼ cup | All-purpose flour |
| ¾ teaspoon | Salt |
| ¾ teaspoon | Pepper |
| 3 \N | Chicken breast halves, skinned |
| 4 \N | Chicken thighs, skinned |
| 3 \N | Chicken drumsticks, skinned |
| ½ cup | Nonfat buttermilk |
| \N \N | Vegetable cooking spray |
Directions: Position knife blade in food processor bowl; add bread cubes. Process 30 seconds. Sprinkle crumbs on ungreased 15 x 10 x 1-inch jelly-roll pan.
Bake at 400 degrees for 8 minutes or until lightly browned, stirring occasionally. Combine breadcrumbs, flour, salt, and pepper in a large zip-top heavy-duty plastic bag; set aside.
Combine chicken pieces and buttermilk in another large zip-top heavyduty plastic bag. Seal bag, and shake to coat chicken with buttermilk. Place chicken, 2 pieces at a time, in breadcrumb mixture; seal bag, and shake to coat. Place chicken on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray.
Lightly coat chicken with cooking spray; bake at 400 degrees for 25 minutes. Carefully turn chicken over; coat with cooking spray. Bake an additional 25 minutes or until done.
Nutritional Info: CALORIES 254 (26% from fat); PROTEIN 28.5g; FAT 7.2g (sat 1.9g, mono 2.5g, poly 1.9g); CARB 16.8g; FIBER 0.6g; CHOL 80mg; IRON 1.8mg; SODIUM 507mg; CALC 57mg Reprinted from Cooking Light website -