Chili Oven-Fried Chicken
A recipe from the Sneaky Kitchen
4 skinless, boneless chicken breast halves, or chicken thighs (about 1 1/4 lbs.)
1 cup low-fat buttermilk
1 Tbsp. honey
1/2 cup flour (or gluten free baking mix)
2 Tbsp. yellow corn meal
1 Tbsp. chili powder
1/2 tsp. dried oregano
1/2 tsp, salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil

Preheat oven to 400 F.  Spray baking sheet with nonstick cooking spray.

In med. bowl stir together buttermilk & honey. Add chicken & let stand for at least 5 minutes.  On a plate or shallow dish, combine flour, cornmeal, salt & spices. Mix well. Dredge chicken in flour mixture; shake off excess.  Place chicken on prepared baking sheet, drizzle with oil & bake 12 min. or until crisp, golden & cooked through. (You can also spray chicken with cooking spray all over BEFORE placing on the baking sheet.) Be sure chicken is cooked through using a meat thermometer on the thickest part (it should be 165), or prick that area with a fork & make sure the juice runs clear.