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Crispy Baked Chicken
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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
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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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |