Skinless breasts (marinated in lime juice, soy sauce, and rum) coated with crunchy cornflakes makes a significantly lower-fat version of Puerto Rican fried chicken.
1/2 cup fresh lime juice
1/2 cup dark rum (or extra 1/2 cup lime juice)
1/4 cup low-sodium soy sauce
2 tbsp. Worcestershire sauce
5 garlic cloves, minced
2 lb. boneless, skinless chicken breasts, cut into 1- to 2-inch pieces
3 cups cornflakes, crushed
1 tbsp. paprika
2 tsp. freshly ground black pepper
1 1/2 tsp. kosher salt
1. In a large resealable plastic bag, combine lime juice, rum, soy sauce, Worcestershire sauce and garlic. Add chicken to marinade bag, then close and turn bag to make sure all chicken pieces are coated in the mixture. Refrigerate for at least 1 hour.
2. Preheat the oven to 400°F. Remove chicken from refrigerator.
3. In a shallow dish, combine cornflakes, paprika, salt, and pepper. Remove chicken from marinade and coat with cornflake mixture. Place chicken on nonstick or foil-lined baking sheet, keeping pieces 1 inch apart. Bake for 30 to 45 minutes, or until cooked through. Serve immediately.