Preheat the oven to 375°F.
Place Chicken in a large baking dish. In the measuring cup, blend the buttermilk with the hot pepper sauce and pour over the chicken; turn to coat evenly.
In a large plastic bag, conbine the cornmeal, parsley, flour, salt, and red pepper, and shake to mix well. One at a time, place the chicken breast halves in the bag and shake until evenly coated.
In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the chicken, skinned side down, and cook just until browned on one side, about 4 minutes.
Return the chicken to the baking dish, skinned-side up. Drizzle with any oil remaining in the skillet. Bake for 30 minutes, or until cooked through.
Serve garnished with the orange slices, if desired.
Weight Watcher-
1 fat, 3 protein, 1 bread, 5 optional calories
Nutrition Info-
254 calories, 29 g protein, 7 g fat, 18 g carboh, 67 mg cholesterol, 512 mg sodium.
Originally Submitted
8/5/2010
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