Ingredients:
1 quart water
6 chicken drumsticks
4 boned chicken breasts (skinned)
1/2 cup nonfat buttermilk
3 cups cornflake crumbs
2-3 tsp creole seasoning
2 tsp dried italian seasoning
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp ground red pepper (optional)
1 tsp salt
vegetable cooking spray
Directions:
Combine water and salt in a large bowl. Add chicken pieces. Cover and refrigerate overnight.
Drain chicken, rinse with cold water then pat dry. Place chicken in a shallow dish. Pour butter milk over chicken, turning pieces to coat.
Combine cornflake crumbs, creole seasoning, italian seasoning, garlic powder and ground black pepper ia a gallon-sized, heavy duty, zip-loc bag. Also add red pepper if desired. Add 2 pieces of chicken to bag. Seal and shake well to coat completely. Remove chicken and repeat with remaining chicken until all are coated.
Place coated chicken, bone side down, in 15x10x1 inch jelly-roll pan. (pan should be sprayed with cooking spray). Also spray chicken with cooking spray lightly. Place pan on lowesr oven rack and bake at 400 degrees for 45 minutes. Do not turn chicken over.
