Corn flakes give oven-“fried” chicken the crunchy crust we like, without the fat of frying, or sautéing. Olny 500 calories per serving!
For the chicken, in a medium bowl, combine the garlic, spices and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate 1 hour.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the prepared baking sheet. Continue on in this way to coat all of the chicken, arranging them on the baking sheet in a single layer. Bake until firm, about 15 minutes.
For the coleslaw, in a large bowl, combine the cabbage slaw mix, bell pepper, onion, and shredded herbs. In a small bowl, whisk together the sour cream, buttermilk, vinegar, hot pepper sauce, salt, and pepper. Pour the dressing over the vegetables and toss to coat.
Whisk together all of the ingredients in a small bowl.
A combination of equal parts low-fat sour cream, and non-fat buttermilk in the cole slaw, makes a creamy, low-fat substitute for mayonnaise.