Recipe(tried): Skinny Oven-Fried Chicken

SKINNY OVEN-FRIED CHICKEN

1 four-pound fryer chicken

Marinade:
1 cup buttermilk
1 teaspoon cayenne pepper
1 teaspoon salt

First Coating:
1 cup all-purpose flour
2 eggs, beaten

Second Coating:
1/2 cup all-purpose flour
1/2 cup white cornmeal
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Remove skin and fat from chicken. Cut into 14 pieces of approximately equal size. Marinate in mixture of buttermilk, cayenne pepper, and salt, in refrigerator and preferably overnight.

Six to eight hours before baking, remove chicken pieces from marinade and blot dry. For first coating, dredge in flour and dip in beaten egg. For second coating, dredge in mixture of flour, cornmeal, salt, black pepper, and cayenne pepper. Place on greased baking sheet or baking sheet lined with non-stick silicone baking mat, with presentation sides up and pieces not touching one another. Refrigerate uncovered for six to eight hours, or until flour and corn meal have become moistened throughout and no longer appear floury.

Position oven rack at center of oven. Preheat oven to 400 degrees. Bake for about 30 minutes, until crust is browned and chicken is cooked through. Remove from oven. Serve hot.