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Colette & Cassi's Country Kitchen!

Commando Fried Chicken
Recipe courtesy Juan Carlos Cruz

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 35 minutes
Yield: 4 servings 
 
2 cups buttermilk
1 tablespoon hot sauce
1 frying chicken (about 3 pounds), cut into 8 pieces, all skin removed
1/2 cup egg substitute
1/4 cup whole-grain Dijon mustard
1 cup flaky corn cereal, roughly crushed (recommended: Corn Flakes)
1/4 cup grated Parmesan
1 tablespoon dried oregano
Cooking spray


Combine buttermilk and hot sauce in a bowl. Place chicken in a shallow pan and pour buttermilk mixture over chicken. Cover tightly and marinate in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Combine egg substitute and whole-grain mustard in a shallow dish. Combine cereal, Parmesan, and oregano in a second shallow dish.

Remove chicken from marinade and drain excess liquid. Dip chicken pieces, 1 at a time, into the egg mustard mixture and then dredge in the cereal mixture. Place chicken on a wire rack set on top of a baking sheet. Lightly spray the chicken with cooking spray. Bake for 35 minutes or until chicken is fully cooked through and juices run clear when pierced with a knife.

Nutrition Information
Nutritional analysis per serving Calories 330
Total fat 11.27 grams Saturated fat 2.5 grams
Carbohydrates 9.2 grams Fiber 0.15 grams