Southern Oven Fried Chicken

I love Fried Chicken. I don't like the fat in it though. Here is my version of Fried Chicken that is good for you. And my kids love it! Never fails. Serves 4.

4 Skinless, Boneless Chicken Breasts
1 cup low fat Buttermilk
1 cup Plain Bread Crumbs
1 tsp Paprika
1 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

I like to slice the chicken breast  in half so that it's thinner and cooks quicker, plus my husband prefers a thinner cut, but you can leave it as is if you prefer it that way.

Get a ziploc bag and pour the cup of buttermilk in it. Personally I like to use Saco brand cultured powdered buttermilk as it is handy and keeps fresh longer, but you can use what you like. Put the chicken breasts in and seal, making sure you get as much air out of the bag as possible. Put bag on a dish or bowl and stick it in the fridge for about 3 hours. I leave mine in overnight, I just do this step before I go to bed. This step tenderizes the chicken and gives it a nice flavor.

When you are ready to cook, preheat oven to 375F. Mix the bread crumbs, paprika, black pepper, garlic powder and onion powder up in a plate and coat the chicken evenly with it. You can also put it in a bag and shake the chicken pieces in it  to coat. Spray a cookie sheet with nonstick cooking spray or line it with foil and place chicken on it.

Bake for about 25 minutes or until coating is nice and crisp and juices run clear when you stick a fork into it. Flip the chicken the last 10 minutes so that it would be all nice and even.

Serve with your favorite side dishes. I served mine with Red Beans and Rice and Collard Greens.

About 4 points per serving. Weight Watchers Points Plus, of course.