Crispy Baked Chicken
Light & Tasty
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I took a recipe off a box of baking mix and altered ti to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original.
—Angela Capettini of Boynton Beach, Florida
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
- 2 tablespoons butter, melted
- 1 cup crushed cornflakes
- 1 cup all-purpose flour
- 1-1/2 teaspoons seasoned salt
- 4 chicken drumsticks (4 ounces each), skin removed
- 4 bone-in chicken thighs (6 ounces), skin removed
- 3/4 cup egg substitute
Directions:
Drizzle butter in a 13-in. x 9-in. x 2-in. 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, uncovered, 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.