CRISPY BAKED CHICKEN
From abbott41 15 years ago
- 25 minutes to make
- Serves 4
This recipe was taken from a box of baking mix and altered to make it easier. The results was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. Adapted from Angela Capettini's recipe posted in the Light and Tasty Feburay/March 2003 along with the photo.
Ingredients
- Ingredients: shopping list
- 2 Tbs. butter or stick margarine, melted shopping list
- 1 cup crushed cornflakes shopping list
- 1 cup all-purpose flour shopping list
- 1 ½ tsp. seasoned salt shopping list
- 4 chicken drumsticks ( 4-oz each ) skin removed shopping list
- 4 chicken thighs ( 6-oz each ) skin removed shopping list
- ¾ cup egg substitute shopping list
How to make it
- Preheat oven at 425.
- Drizzle butter in a 13-inch x 9-inch x 2-inch baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Dip chicken in egg substitute, then roll in cornflake mixture. Dip again in egg substitute and roll in cornflake mixture.
- Arrange chicken in prepared dish, meatier side down. Bake, un- covered, at 425 for 20 minutes. Turn chicken over; bake 10 – 15 minutes longer or until juices run clear and a meat thermometer reads 180. Yield: 4 servings.
- Diabetic Friendly.
- Nutritional Values: One servings. 1 Drumstick and 1 thigh equals: Calories per serving: 237, Fat: 10g, Cholesterol: 71mg, Sodium:720mg, Carbohydrate: 15g, Protein: 21g
- Diabetic Exchanges: 3 lean meat, 1 starch.
The Rating
Reviewed by 6 people-
I might have "simply the best fried chicken" but this looks like a great "baked fried chicken"...
Cheers - LindySez - aka - SoSousMe
sosousme
in Santa Rosa loved it
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Delicious and crispy.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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Nothin' like some good chicken! Thanks!
jett2whit
in Union City loved it
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