Tuesday, February 1, 2011

Crispy Baked Chicken

This is an awesomely delicious baked chicken recipe that you’ll want to make again and again.

Crispy Baked Chicken


2 tablespoons butter or stick margarine, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1½ teaspoons seasoned salt
4 chicken drumsticks (4 ounces each), skin removed
4 chicken thighs (6 ounces each), skin removed
¾ cup egg substitute


Drizzle butter in a 13-in. x 9-in. x 2-in. baking dish. In a shallow bowl, combine cornflakes, flour and seasoned salt. Dip chicken in egg substitute and then roll in cornflake mixture. Dip again in egg substitute and roll again in cornflake mixture.

Arrange chicken in prepared dish, meatier side down. Bake uncovered at 425 degrees for 20 minutes. Turn chicken over; bake 10 – 15 minutes longer or until juices run clear and a meat thermometer reads 180 degrees.

Mmmm... mmmm...

Yield: 4 servings.

No comments:

Post a Comment