W W Crunchy Oven Fried Chicken
|Fresh squeezed lime juice||1 1⁄2 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Garlic powder||1 Dash|
|White pepper||To Taste|
|Chicken cutlets||1⁄2 Pound, pounded to 1/4 inch thick (Two 1/4 Pound Each)|
|Cornflake crumbs||1 1⁄2 Ounce|
Preheat oven to 450°.
Combine buttermilk, lime juice, Dijon mustard, garlic powder, white pepper and salt.
Dip chicken cutlets in cornflake crumbs.
Arrange on nonstick baking sheet.
Drizzle with 1/2 teaspoon oil over each piece.
Bake 8 to 10 minutes; turn over and drizzle each piece with another 1/2 teaspoon oil.
Continue to cook for about another 8 to 10 minutes longer.