HotWingFlavoredChicken_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 Servings

Ingredients

2 teaspoons hot pepper sauce (or to taste)
1 tablespoon lemon juice
fresh
2 teaspoons olive oil
4 chicken breast
boneless and skinless
all visible fat discarded (about 4 ounces each) (halved)
1 cup cornflake crumbs (about 2 cups flakes)
1/4 cup sour cream
light (or fat-free)
1/4 cup buttermilk
1% low-fat
1/2 teaspoon garlic powder
1/4 teaspoon dried dillweed (crumbled)

Steps

Lávese las manos con agua y jabón.
In a large shallow bowl, stir together the hot pepper sauce, lemon juice, and olive oil.
Add the chicken and turn to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally if longer than 30 minutes. Discard the marinade.
Preheat the oven to 375 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
Put the cornflake crumbs on a plate. Turn the chicken to coat both sides. Transfer to the baking pan.
Lightly spray the top of the chicken with vegetable oil spray. Bake for 30 minutes, or until the chicken reaches an internal temperature of 165 °F and the coating is crisp. Transfer to a serving plate.
Meanwhile, in a small bowl, whisk together the remaining ingredients. Cover and refrigerate until ready to serve. Spoon the sauce over the chicken or use as a dipping sauce.

Nutrition Facts

Nutrients Amount
Total Calories 238
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 90 mg
Sodium 182 mg
Carbohydrates 8 g
Dietary Fiber 0 g
Total Sugars 2 g
Added Sugars included 1 g
Protein 32 g
Vitamin D 0 mcg
Calcium 57 mg
Iron 3 mg
Potassium 336 mg

Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook
American Heart Association

U.S. Department of Agriculture. MyPlate Kitchen Website. Hot-Wing-Flavored Chicken with Ranch Sauce. Recipe source: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.