Talk about comfort food… this recipe is the ultimate comfort food. Crunchy fried chicken topped with warm creamy gravy, all for just six Weight Watcher Smart Points per serving!

Corn Flakes for breading on fried chicken.

People have been doing this for years now, so chances are good you may have seen this trick before. Crushed Corn Flakes cereal are a perfect main ingredient when you are trying to find a healthier way to create fried chicken. Just start with crushed Corn Flakes and then add seasonings, according to your tastes. We added poultry seasoning, paprika, salt, pepper, and thyme.

Buttermilk first.

Before coating the chicken with the Corn Flakes mixture, in this recipe, you will dip your chicken in buttermilk. You could also use regular milk. The truth is, we had leftover buttermilk in our refrigerator that I didn’t want to go to waste so I decided to use it to make the gravy and dip the chicken in. Do what works for you, using what you have.

Here is what worked for us:

For the fried chicken:

1-1/2 cup Corn Flakes cereal
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground thyme
1/4 cup low-fat buttermilk
4 (4-ounce) boneless, skinless chicken breasts, trimmed of fat
2 teaspoons extra virgin olive oil

For the gravy:

1 tablespoon butter
1-1/2 tablespoons flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup chicken broth
1/2 teaspoon onion powder

Here is what we did:

Crush Corn Flakes by using a Ziploc bag and crushing with your hands, or by using a food processor.

Mix crushed Corn Flakes with poultry seasoning, paprika, salt, pepper, and thyme.

Put buttermilk in a shallow container and the Corn Flakes mixture in another shallow container. Dip chicken in the buttermilk and than coat it with the Corn Flakes mixture.

Heat oil in a large sauté and cook the chicken in the oil 6-8 minutes on both sides or until chicken is fully cooked and outside is crispy.

Meanwhile, melt butter in a small saucepan. Stir in flour, salt, pepper, and onion powder.

Whisk in chicken broth and buttermilk and bring to a boil.

Once boiling, cook 2-3 minutes or until thickened.

Serve 2 tablespoons with each chicken fillet.

Makes 4 servings.
One serving is 1 chicken fillet and 2 tablespoons gravy
One serving is 6 Green, 5 Blue, and 5 Purple points.

↓   Save this recipe for later   ↓

Print Recipe

Country Fried Chicken with Creamy Gravy

6 Green, 5 Blue, and 5 Purple points per serving

Makes: 4 servings

Calories: 223

Author: Alisha Hughes

Ingredients

• FOR FRIED CHICKEN:
• 1-1/2 cup Corn Flakes cereal
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground thyme
• 1/4 cup low-fat buttermilk
• 4 (4-ounce) boneless, skinless chicken breasts, trimmed of fat
• 2 teaspoons extra virgin olive oil
• FOR GRAVY:
• 1 tablespoon butter
• 1-1/2 tablespoons flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup low-fat buttermilk
• 1/4 cup chicken broth

Instructions

• Crush Corn Flakes cereal by using a Ziploc bag and crushing with your hands, or by using a food processor.
• Mix crushed Corn Flakes with poultry seasoning, paprika, salt, pepper, and thyme.
• Put buttermilk in a shallow container and the Corn Flakes mixture in another shallow container.
• Dip chicken in the buttermilk and than coat it with the Corn Flakes mixture.
• Heat oil in a large sauté and cook the chicken in the oil 6-8 minutes on both sides or until chicken is fully cooked and outside is crispy.
• Meanwhile, melt butter in a small saucepan. Stir in flour, salt, pepper, and onion powder. Add chicken broth and buttermilk and bring to a boil. Once boiling, cook 2-3 minutes or until thickened.
• Serve 2 tablespoons with each chicken fillet.

This recipe inspired by a Taste of Home recipe in the Taste of Home Comfort Food Diet cookbook. This is an awesome cookbook, by the way.