Cornflake Chicken
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 4 servings.
I took a recipe off a box of baking mix and altered it to make the prep easier. The result was this moist oven-fried cornflake chicken with a thick golden coating that's a lot crisper than the original. —Angela Capettini, Boynton Beach, Florida
Ingredients
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2 tablespoons butter, melted
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1 cup crushed cornflakes
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1 cup all-purpose flour
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1-1/2 teaspoons seasoned salt
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3/4 cup egg substitute
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4 chicken drumsticks (4 ounces each), skin removed
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4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
Directions
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1.
Preheat oven to 425°. Drizzle butter in a 13x9-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.
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2.
Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10-15 minutes longer.
Nutrition Facts
1 drumstick and 1 thigh: 534 calories, 18g fat (7g saturated fat), 143mg cholesterol, 972mg sodium, 44g carbohydrate (3g sugars, 1g fiber), 46g protein.
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