This recipe crisps chicken in the oven rather than in a skillet or deep-fat fryer, cutting down on calories and fat. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.

  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.

  • In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time and shake the bag to coat the chicken well.

  • Place chicken on the prepared baking sheet. Coat chicken with nonstick cooking spray. Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink (170 degrees Fahrenheit). Sprinkle with parsley before serving if desired.

Nutrition Facts

272 calories; 4 g total fat; 0.9 g saturated fat; 97 mg cholesterol; 340 mg sodium. 527 mg potassium; 23.4 g carbohydrates; 1.4 g fiber; 3 g sugar; 34.6 g protein; 882 IU vitamin a iu; 2 mg vitamin c; 155 mcg folate; 35 mg calcium; 5 mg iron; 37 mg magnesium;