Current weight: 170.5
Starting weight: 184.5
Country music singer Alan Jackson had a hit song once called “Where I Come From.” If you listen to the words of that song closely, it does a great job describing southerners. In fact, one lines says, “Where I come from its cornbread and chicken.” Amen, Alan Jackson. You nailed it!
I grew up eating my grandmother’s famous fried chicken. I am telling you no southern cook I know can come close to frying a bird like she can. The crust is perfectly crunchy and the meat is moist and tender. She has a pot that she uses only for frying chicken-nothing else (I swear that pot has to be lead lined. It’s older than I am). I’ve asked her to please “will me” that pot. It not only has sentimental value but it reminds me that a delicious artery clogging meal can be made with a lot of oil and a smattering of love 😉
If you crave fried chicken but worry about the health risks associated with the fat and calories I have a tasty solution. It is a recipe my mom got from Weight Watchers years ago. She still makes this delicious chicken and it is fantastic.
Hope you all enjoy your Saturday. Let me know what you plan to cook or if you are going out to dinner. I’d love to hear what food choices are on your mind today 🙂 If you need a cheat meal, it is ok. Just don’t go overboard! Savor every bite and remember how special you are!
Southern Style Oven-Fried Chicken
1/2 t. all-purpose flour
1/4 t. table salt/pepper
1/8 t. cayenne pepper
3 oz. buttermilk
3/4 C. corn flakes crumbs
1 pound boneless, skinless chicken breasts, four 4 oz pieces
Preheat oven to 365 F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).
Weight Watchers: 1 breast per serving – 4 POINTS per serving