Oven Fried Chicken

My aunt introduced me to oven fried chicken when I was a little girl. It was one of my favorite meals at her house. She had many, many good recipes that I'm sure I'll be sharing! I have adjusted this recipe to cut the calories but it has proved to be successful when I see people licking the crumbs off their plates!

Southern Style Oven Fried Chicken

1/3 cup flour

Non-fat cooking spray

1/2 teaspoon salt

1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder

3 ounces buttermilk

1/2 cup cornflakes - crushed finely

1 pound thawed bonless/skinless chicken breast - cut into 4 oz pieces

       *chicken wings and dumsticks work too just be sure to remove the skin

Directions:

Preheat oven to 350 degrees. Lightly coat your baking dish with cooking spray.

Combine flour, salt, peper, onion powder and cayenne pepper together in a medium sized dish. Place buttermilk in a bowl of it's own and crushed cornflakes in another dish.

Roll chicken in flour until covered, then dunk it into the butter milk, and lastly roll it in the crushed cornflakes.

Place on you baking dish and bake for about 30-40 minutes.

NOTE: You do not have to flip the chicken while baking!!

Each 4 oz piece of chicken = 4 Weight Watcher Points

Enjoy!

Weight Watcher - Chicken Enchilada's

I had a request for some healthier recipes yesterday so here it is! Chicken Enchilada's have been one of my favorite Weight Watcher recipe's for years. It is easy to make and quite tasty. You don't have to be on a diet to eat healthy dishes like this this one.

Chicken Enchalida's

10 ounces cooked chicken - shredded

2 cups scallions - finely chopped
2 1/2 cups enchilada sauce
6 inch prepared corn tortillas

1 1/2 ounces part-skim mozzarella cheese - grated

Directions: Stir chicken, scallions, and 1/2 cup enchilada sauce together in a bowl.  Soften the corn tortillas in the microwave (5 seconds per tortilla....so if you have 4 in the microwave that would be 20 seconds).

(Another must have from Pampered Chef...small sheet pan. It's one of my favorites, I use this pan a lot: baking potatoes, fish, veggies, etc.)

Pour 1 cup enchilada sauce on the bottom of your baking dish. Fill tortillas with 1/4 cups of the mixture. Roll and place them seam side down on the sauce in the baking dish.

Top with the remainder of the enchilada sauce and sprinkle with cheese.

Bake for 10 minutes.

This recipe yields eight servings. A serving = 3 WW points

Serve with your favorite taco trimmings.
Add: mushrooms, peppers etc from the zero point list to add more color and flavor!

Pictured with Romaine lettuce with a 1/2 teaspoon dollop of fat free sour cream.

Enjoy!