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Crispy Baked Chicken

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
4 ServingsPrep: 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 (about 1-1/2 pounds), skin removed
  • 3/4 cup egg substitute

Directions

  • Drizzle butter in a 13-in. x 9-in. baking dish. In a shallow bowl,
  • combine the cornflakes, flour and seasoned salt. Place egg
  • substitute in another shallow bowl. Dip chicken in egg substitute,
  • then roll in cornflake mixture. Repeat.
  • 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 a meat thermometer reads 180°. Yield: 4
  • servings.
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