Oven-Fried Chicken

I also made Oven-Fried Chicken tonight, another recipe from Cook's Country. This was from their "recipe makeover" section, where they take a traditional recipe and try to make it healthier. This recipe did take a bit of effort, but it came out AWESOME, and is one I will definitely make again. If I had to eat this the rest of my life instead of real fried chicken, I'd be happy. The recipe calls for split bone-in chicken breasts and then you remove the skin to make it more healthy. I think next time I make it, I'll just use plain ol' boneless skinless chicken breasts and flatten them a bit so they cook evenly. Overall, this was very good, and although I'm not a big healthy eater, it was nice to know it was quite a bit lower in calories than traditional fried chicken. Here's the recipe:

2 cups buttermilk
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
4 bone-in chicken breasts (10 to 12 ounces each), split, skin removed & ribs trimmed with kitchen shears
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp ground poultry seasoning
1/2 tsp paprika
1/8 tsp cayenne pepper (this will make it VERY spicy, use less if desired)
2 T vegetable oil

1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.
2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray. (I didn't cook the chicken on the rack and it came out fine.)
3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared rack, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted deep into breast away from bone registers 160 degrees, 35-45 minutes.
*You can marinate the chicken the night before and mix up the crumb mixture minus the oil the night before. Then when you're ready to cook it all you gotta do is add the oil to the crumb mixture, coat the chicken in the crumbs and bake it.

Calories per serving: 216, 9 fat grams
Traditional Fried Chicken Calories per serving: 552, 34 fat grams, 10 grams saturated fat