Crunchy Chicken Bakediabetic, main dish, poultry 1 broiler-fryer chicken; * (about 2 1/2 pounds) 1 cup buttermilk 1/2 teaspoon garlic powder 1/2 teaspoon hot or mild paprika 1/4 teaspoon salt 2 cup cereal flakes; finely crushed Preheat oven to 350 degrees. Coat a 13" X 9" baking dish with non-stick cooking spray. Cut chicken in pieces and remove skin. Rince and pat dry. Dip chicken pieces in buttermilk. Combine remaining ingredients in a paper or plactic bag. Place chicken in bag, shake until coated and place in baking dish. Bake 50 minutes. or until crisp. * Any poultry or chicken pieces will work for this very well. Serve wtih Garlic Cauiflower, Parsley Potatoes and green salad. Food Exchanges per serving: 4 LOW-FAT MEAT EXCHANGES + 1/2 STARCH/BREAD EXCHANGE; CAL: 262; CHO: 102mg; CAR: 8g; PRO: 35g; SOD: 306mg; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master |
