Oven- Baked Crispy Chicken

This was great! The chicken was really moist.

2 cloves garlic
1/4 tsp dried thyme
1 bay leaf
2 tsps salt
1/4 tsp red pepper flakes
1/2 cup nonfat buttermilk
1 pound chicken tenders (I used chicken breasts and cut into strips
2 cups cornflakes, crushed to medium crumbs

In a medium bowl, combine the garlic, spices, and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate at least 1 hour. I marinaded mine much longer.

Put the cornflake crumbs on a plate. Drain the chicken. Place the chicken on the cornflakes & press down. Use your other hand to add the more crumbs to the top and side. Make sure the chicken is nicely & evenly coated.

Put the chicken on a cookie sheet covered in tinfoil and sprayed with cooking spray. Arrange the chicken in a single layer on the cookie sheet.

Bake at 400 degrees until firm about 15 minutes.

Enjoy!

Crispy Baked Cauliflower

This takes some time to prepare - but minutes to cook. Tastes great! Even Abby ate it.

4 cups cauliflowerets (I used one head) - chopped in easy to eat pieces
1 cup flour
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
3 Cups cornflakes, crushed
3 egg whites

1. Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender. Drain.
(I actually forgot this step and it turned out fine)

2. Put flour and spices in resealable plastic bag. Put cornflakes in another bag. Lightly beat egg whites in a shallow bow.

3. Toss the cauliflower - a handful at a time- in the flour, roll in egg & coat with crumbs.

4. Place on a cookie sheet, covered with tinfoil and coated with cooking spray. Bake at 425 for 15-20 minutes or until golden brown.

5. Serve immediately. I liked them sprayed with spray butter and sprinkled with salt. Abby and Rion liked them dipped in ranch :-).