Commando Fried Chicken

• 2 cups buttermilk
• 1 tablespoon hot sauce
• 3 lbs chicken, boneless, skinless
• 1/2 cup egg substitute
• 1/4 cup Dijon mustard, whole-grain
• 1 cup corn flakes
• 1/4 cup parmesan cheese, grated
• 1 tablespoon dried oregano
• cooking spray

1. Combine buttermilk and hot sauce in a bowl.
2. Place chicken in a shallow pan and pour buttermilk mixture over chicken. Cover tightly and marinate in the refrigerator for 2 hours.
3. Preheat oven to 350u0b0F.
4. Combine egg substitute and whole-grain mustard in a shallow dish. Combine cereal, Parmesan, and oregano in a second shallow dish.
5. Remove chicken from marinade and drain excess liquid.
6. Dip chicken pieces, 1 at a time, into the egg mustard mixture and then dredge in the cereal mixture.
7. Place chicken on a wire rack set on top of a baking sheet. Lightly spray the chicken with cooking spray.
8. Bake for 35 minutes or until chicken is fully cooked through and juices run clear when pierced with a knife.

buttermilk, hot sauce, chicken, egg substitute, mustard, corn flakes, parmesan cheese, oregano, cooking spray

Taken from www.food.com/recipe/commando-fried-chicken-267096 (may not work)