Southern-Style Oven Fried Chicken

Today I am featuring a recipe that I originally got from a Weight Watchers cookbook years ago that I have modified. The original recipe calls for red pepper but I use fresh ground black pepper instead. I have made this many times and it is one of my favorite entrees. 

I have been a lifetime member of Weight Watchers for over 20 years but I followed a pattern where I would lose about 15 pounds and then I would get off track and gain it all back. I did this for years. Then in early November 2013 as I thought about the approaching holidays, and about the challenge of trying to control my weight, I decided to go back to Weight Watchers and I was determined to lose and not gain for that holiday season. I went back on November 7 of that year and now for the first time in years, I have my weight below the goal weight that Weight Watchers has for me. To help keep me focused on keeping the weight off, I still attend regular Weight Watcher's meetings. I also stay active by walking outside when the weather allows and I walk/run on my treadmill. The walking and working out on the treadmill became great therapy for me after losing my husband to pancreatic cancer. 

What you will need:

Four 6-ounce skinless bone-in chicken breast halves

1/4 Cup lowfat buttermilk or (I use 1 teaspoon vinegar added to 1/4 cup milk)

2 1/4 ounces yellow cornmeal

1/4 cup chopped parsley or parsley flakes

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon fresh ground black pepper (You can use red pepper if you like)

Olive oil or vegetable oil

Directions:

Preheat oven to 375.

Place the chicken in a large baking dish. Pour the buttermilk or milk mixture over the chicken. Turn the chicken to make sure all parts get moistened with with the milk so that the cornmeal mixture will stick better to the chicken. 

In a large plastic bag (I used a gallon zip bag) combine cornmeal, parsley, flour, salt and pepper, and shake to mix well. One at a time, place the milk-soaked chicken breast halves in the bag and shake until evenly coated.

In a large nonstick skillet over medium-high heat, warm the oil until hot. Add the chicken, skinned-side down, and cook just until browned on one side, about 4 minutes.

Return the chicken to the baking dish, skinned-side up. Drizzle with any remaining oil in the skillet. Bake for 45 minutes, or until cooked through.

Enjoy!

This entree is great served with mashed potatoes and green beans or just with a salad.