Hot-Wing-Flavored Chicken with Ranch Sauce

60 min · Serves 4

Based on a recipe from Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association, via USDA MyPlate Kitchen

What goes in

• 9.9 mlhot pepper sauce
• 14.8 mlfresh lemon juice
• 9.9 mlolive oil
• 4boneless skinless chicken breasts
• 1 cupcornflake crumbs
• ¼ cuplight sour cream
• ¼ cup1% low-fat buttermilk
• 2½ mlgarlic powder
• 1.2 mldried dillweed

How to cook it

1. Whisk the hot sauce, lemon juice, and olive oil together in a shallow dish.
2. Add the chicken to the dish, coat thoroughly, cover, and chill for 30 minutes to 8 hours; discard the marinade afterward.
3. Heat your oven to 375 °F and lightly grease an 8-inch square baking pan with cooking spray.
4. Pour the cornflake crumbs onto a plate and press the chicken into them until evenly coated on both sides.
5. Place the coated chicken into the prepared pan and lightly mist the tops with cooking spray.
6. Bake for 30 minutes until the crust is golden and the chicken reaches an internal temperature of 165 °F.
7. Whisk the sour cream, buttermilk, garlic powder, and dill in a small bowl, then chill until ready to serve as a dip or topping.

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