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This recipe was published by AvMed, our health insurance carrier.  A healthy substitute for fried chicken, cornmeal gives a slight crunch to this baked version.  You can even put the chicken to marinate several hours ahead of time, and mix the coating, ready to fix and pop in the oven while you get your ducks in a row, so as to speak.  This is no bland, flavorless chicken!

Chili Oven-Fried Chicken

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 (use gluten free baking mix if needed)
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
cooking spray

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

In medium bowl, stir together buttermilk and honey.  Add chicken and let stand for at least 5 minutes.

On a plate or shallow dish, combine flour, cornmeal, salt and spices.  Mix well.  Dredge chicken in flour mixture; shake off excess.  Place chicken on prepared baking sheet, drizzle with oil and bake 12 minutes, or until crisp, golden and cooked through.  (You can also spray

chicken with cooking spray all over BEFORE placing it on the baking sheet.)  Make sure the chicken is cooked through by using a meat thermometer on the thickest part, (it should be 165║) or prick that area with a fork and make sure the juice runs clear.
 

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