Crispy Oven Fried Chicken with Sage Gravy

Sunday, October 4, 2009

Another yummy Weight Watchers recipe from their new cook book Comfort Classics 150 Favorite Homestyle Dishes. They have a lot of great recipes I can't wait to try in that particular cook book. The chicken turned out crispy but make sure you season well so it doesn't taste too plain. I added salt, pepper, garlic powder, onion powder and cayenne to the chicken before adding the buttermilk. The gravy had a wonderful flavor of sage. I served the chicken with a mixture of green beans, zucchinni and squash since the points were already at 7 points. It turned out to be a nice dinner.



Crispy Oven Fried Chicken with Sage Gravy

Ingredients:
1/2 cup + 2 tablespoons all purpose flour
2 egg whites, lightly beaten
1 1/3 cup cornflake crumbs
2 bone in chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 cup fat free buttermilk
1 tablespoon butter
1 cup reduced sodium chicken broth
1/4 teaspoon dried sage
1/8 teaspoon black pepper

Preheat the oven to 375. Line a large shallow baking pan with foil. Place a wire rack in the pan; spray the rack with nonstick spray.
Place 1/2 cup of the flour in a shallow dish. Place the egg whites in another shallow dish. Place the cornflake crumbs in a third shallow dish.
Place the chicken in a large bowl; sprinkle with the salt and cayenne. Add the buttermilk and turn to coat. Dip the chicken, one piece at a time, into the flour, then into the egg whites, then into the cornflake crumbs, pressing to adhere. Place the chicken on the rack. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked trough, about 45 minutes (do not turn).
Meawhile, to make the gravy, melt the butter in a small saucepan over medium high heat. Whisk in remaining 2 tablespoons flour, cook, whisking constantly, 1 minute. Gradually whisk in chicken broth. Cook, whisking constantly, until the gravy comes to a boil and thickens, about 2 minutes. Stir in sage and pepper. Divide chicken among 4 plates and serve with gravy.

Servings: (1/4 of chicken with 1/4 cup gravy)  4   Calories: 310   Fat:11g   Points: 7



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