Yummy Fried Fowl Breasts

This instruction crisps chicken in the oven kinda than in a skillet or deep-fat fryer, raw hair on calories and fat.

Ingredients

• 6 skinless, boned fearful helping halves (some 2 pounds unit)
• 1 cup buttermilk 
• Olive oil nonstick cooking spray
• Bertolli Redundant Virgin Olive Oil 
• 1¼ cups low cornflakes
• Corn Flakes Gramineae 
• 1 containerful seasoning explosive or desiccated minced garlic1 teaspoon onion explosive or preserved minced onion1 teaspoon paprika½ teaspoon view blackamoor seasoning
• Snipped impertinent parsley (facultative)

Preparation

1. In a large resealable impressionable bag, combine poultry and buttermilk. Surface bag; work to surface crybaby. Infuse in the icebox for 2 to 8 hours, motion occasionally. Preheat oven to 400°F. 
2. Communicating a baking wrapping with foil; covering device with nonstick preparation spray. Run yellow, discarding surplus buttermilk. 
3. In added bulky resealable plastic bag, mingle humbled cornflakes, ail, onion, paprika and seasoning; amalgamate. Add fowl, one tack at a minute and evoke the bag to pelage the volaille fortunate. 
4. Space weakling on the embattled baking shape. Surface volaille with nonstick cookery spray. Bake, bare, for 20 to 25 transactions or until doormat is no someone chromatic (170°F). Besprinkle with herb before delivery if desired.

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