Crispy Oven-Fried Chicken With Sage Gravy

• 1/2 cup all-purpose flour, plus 2 T
• 2 egg whites, lightly beaten
• 1 1/3 cups cornflake cereal, crushed
• 2 bone-in chicken breast halves, skinned (I used boneless)
• 2 chicken drumsticks, skinned
• 2 chicken thighs, skinned
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper (I used 1/4 t)
• 1/4 cup fat-free buttermilk
• 1 tablespoon butter
• 1 cup reduced-sodium chicken broth
• 1/4 teaspoon dried sage
• 1/8 teaspoon black pepper

1. Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
2. Place 1/2 cup flour in shallow dish.
3. Place egg whites in second dish and cornflake crumbs in a third.
4. Put chicken in large bowl; sprinkle with salt and cayenne.
5. Add buttermilk and turn to coat.
6. Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
7. Place chicken on rack.
8. Spray top of the chicken lightly with nonstick spray.
9. Bake until golden brown and cooked through, about 45 minutes.
10. Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
11. Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
12. Gradually whisk in chicken broth.
13. Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
14. Stir in sage and black pepper.
15. Divide chicken among 4 plates and serve with gravy.

allpurpose flour, egg whites, cornflake cereal, chicken, chicken, chicken, salt, cayenne pepper, buttermilk, butter, chicken broth, sage, black pepper

Taken from www.food.com/recipe/crispy-oven-fried-chicken-with-sage-gravy-471739 (may not work)