Recipe - Southwestern Fried Chicken

1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Paprika
1 tablespoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Salt
One half teaspoon Pepper
8 Chicken breast halves;
skinned (6 oz. each)
1 One half cup Lowfat buttermilk
One half cup Dry bread crumbs
One half cup Yellow cornmeal
x Vegetable cooking spray

Combine first 7 ingredients in a small bowl; stir
well. Rub chicken with 3 tablespoons spice mixture.
Set remaining spice mixture aside. Place chicken in a
13 x 9inch baking dish; let stand 10 minutes. Pour
buttermilk over chicken, turning to coat. Cover and
marinate in refrigerator 2 hours, turning chicken
occasionally. Remove chicken from dish; discard
buttermilk Preheat oven to 400 degrees. Combine
remaining spice mixture, bread crumbs an cornmeal in a
shallow dish; stir well. Dredge chicken in bread crumb
mixture, and place on a baking sheet coated with
cooking spray. Bake at 400 degrees for 20 minutes.
Lightly coat chicken with cooking spray, and bake an
additional 20 minutes or until chicken is done (do not
turn. Yield: 8 servings (serving size: 1 breast
half). Nutritional information per serving: 250
CALORIES (18% of calories from fat); 34.4g PROTEIN; 5g
FAT (sat 1.4g, mono 1.6g, poly 1.3g); 15g CARB; 1.4g
FIBER; 87mg CHOL; 299mg SODIUM; 2.4mg IRON; 61mg
CALCIUM. Source: Steven Raichlen in "COOKING LIGHT"
magazine, April 1996 (p. 97) Typed for you by Iris
Grayson.
Posted to MMRecipes Digest V3 #223

Date: Sat, 17 Aug 1996 07:31:05 PST

From: jlewis1@juno.com (Julie L. Lewis)