Oven-Fried Buttermilk Chicken with Black Pepper Gravy

Ingredients:

• 1/2 cup + 2 tbsp. all-purpose flour
• 2 large egg whites, lightly beaten
• 2 tsp. dried sage
• 2 tsp. dried rosemary
• 1 1/2 cup whole wheat bread crumbs
• 2 (1/2-lb.) bone-in chicken breast halves, skinned
• 2 (6 oz.) chicken drumsticks, skinned
• 2 (6 oz.) chicken thighs, skinned
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/3 cup fat-free buttermilk
• 1 tbsp. butter
• 1 cup reduced-sodium chicken broth
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1/4 of chicken & 1/4 cup gravy per serving)

1. Preheat the oven to 375 F. Line a large shallow baking pan or roasting pan with foil. Place a wire rack in the pan; spray the rack with nonstick spray.
2. Put 1/2 cup of the flour on a sheet of wax paper. Mix together the egg whites, sage, and rosemary in a large shallow dish. Place the bread crumbs on a separate sheet of wax paper.
3. Put the chicken in a large bowl; sprinkle with the salt and cayenne. Add buttermilk and turn to coat. Dip the chicken, one piece at a time, into the flour, then into the egg whites, and then into the bread crumbs, pressing so they adhere. Place the chicken, skin side up, on the rack. Lightly spray the chicken with nonstick spray. Bake until golden brown and an instant-read thermometer inserted into a thigh or breast (not touching bone) registers 165 F, about 45 minutes, do not turn.
4. Meanwhile, to make the gravy, melt the butter in a small saucepan over medium heat. Whisk in the remaining 2 tablespoons flour and cook, whisking constantly, 1 minute. Gradually whisk in the chicken broth until smooth. Cook, whisking constantly, until the gravy bubbles and thickens, about 2 minutes. Stir in the black pepper.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Who does not love fried chicken? This dish takes time and effort but it is worth it! It may look like a hot mess but it's delicious. Buttermilk adds flavor and tenderizes the chicken. If you have the time (preferably on the weekend), soak the chicken in the buttermilk and refrigerate it for several hours or oven overnight. Then take it out and cook it when you're hungry. I highly recommend using boneless, skinless chicken breasts for juicy oven-fried chicken. You can also use thyme, parsley, oregano along with the sage and rosemary for a more flavorful chicken dish. The homemade gravy was so delicious and easy and flavorful too. You'll never buy processed or enveloped-packaged gravy from the store ever again. I highly recommend adding I chicken boullion cube and or 2 minced garlic cloves to the gravy for a more flavorful dish. If you're going to serve this chicken for dinner or for a picnic, I highly recommend serving buttermilk biscuits, southern-style greens, mashed potatoes and maybe some macaroni and cheese to make it a complete Southern meal that's better than Chick Fil-A, KFC, Popeye's and any other fast food joint in America. Your guests will be happy and asking for seconds.