Directions:
- Pour 1/2 cup buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Place flour in another resealable plastic bag. In a third bag, combine the cornflakes, onion powder, garlic salt, salt, oregano and pepper. In a shallow bowl, whisk eggs and remaining buttermilk.
- Drain chicken; add to flour and shake to coat. Coat with egg mixture, then add to cornflake mixture and shake to coat. Arrange chicken in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350° for 10-15 minutes or until juices run clear. In a small bowl, combine apricot preserves and mustard. Serve with chicken. Yield: 2 dozen (1 cup sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.2 Kcal (641 kJ) | ||
| Calories from fat | 9.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 12.27mg | 4% | |
| Sodium | 152.18mg | 6% | |
| Potassium | 69.59mg | 1% | |
| Total Carbs | 29.56g | 10% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 165.4 Kcal (692 kJ) | ||
| Calories from fat | 9.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 2% | |
|---|---|---|---|
| Cholesterol | 13.25mg | 4% | |
| Sodium | 164.3mg | 6% | |
| Potassium | 75.13mg | 1% | |
| Total Carbs | 31.91g | 10% | |
| Sugars | 9.84g | 36% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 6.66g | 12% | |
| Vitamin C | 3.6mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 14.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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