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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 Ingredients:
2 tablespoons butter, melted |
1 cup crushed cornflakes |
1 cup king arthur unbleached 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:
1. 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.
2. 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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