-----meal master
Title: Southern Oven-Fried Chicken - 216 Ways
Categories: Chicken
Yield: 8 servings

3 1/3 lb roasting chicken; cut up,
-skin
1 1/2 c low-fat buttermilk
1 tb Cajun seasoning; divided
4 c crushed cornflakes cereal
2 tb fresh thyme

216 WAYS

COLUMN A
lite coconut milk
low-fat milk
1 c soy milk plus
1 tb vinegar
low-fat plain yogurt
buttermilk

COLUMN B
salt-free spice blend
dried mustard
seafood seasoning
chopped fresh herbs
tandoori spice mix
crushed red pepper

COLUMN C
cornmeal
mashed potato flakes
crushed crackers

Italian breadcrumbs
packaged pancake mix
cornflake cereal crumbs

Heat oven to 425 degrees. In bowl, mix buttermilk and 1-1/2 ts seasoning.
Soak chicken in buttermilk 2 hours in refrigerator. In bowl, combine
remaining ingredients. Transfer chicken to dry mixture; coat. Coat chicken
with olive oil or butter-flavored cooking spray. Bake on a greased baking
sheet placed in the lowest position in the oven, for 45 minutes or until
golden brown. Cal 187; Fat 5 gr; Fiber 0 gr. 216 WAYS: Dip or soak chicken
in a liquid from Column A, coat it in a mixture made from 2 tb of spice from
Column B and 4 cups of an ingredient from Column C, then follow above
instructions for baking.