Ingredients:
- 4 skinless chicken breast halves, about 4 to 6 ounces each
- 2 cups low fat buttermilk
- 1/2 cup corn flake crumbs
- 1/2 cup flour
- 1/4 tsp salt
- 1 tsp pepper
- 3 tbsp vegetable oil
Preparation:
In a covered container or sealed heavy duty food storage bag, soak chicken in buttermilk for 4 hours in the refrigerator. Discard buttermilk. Combine corn flake crumbs, flour, salt, and pepper in a medium bowl. Dredge chicken in the mixture until well coated. Heat the oil in a large skillet. Fry the chicken for 15 to 20 minutes, turning once. Drain chicken thoroughly on paper towels before serving.
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