Crunchy Baked Spiced Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a tasty low-fat way to serve chicken & a great way to use up some stale cornflakes. I think this is an old Kelloggs recipe. I made this using chicken ribs but omitted the first step & it still worked out fine so you can leave it too if you like! Ingredients:
1 1/4 kg chicken pieces |
1/4 cup plain flour |
2 cups wholemeal breadcrumbs |
1/3 cup corn flake crumbs |
1 teaspoon ground coriander |
2 teaspoons ground cumin |
2 teaspoons garlic salt |
3 egg whites, lightly beaten |
cooking spray |
Directions:
1. Remove skin from and place chicken in a large pan of cold water, bring to the boil; drain. Pat dry with absorbent paper.
2. Toss chicken in flour and shake away excess.
3. Combine crumbs and spices; mix well.
4. Dip chicken in egg whites and then in crumb mixture and place on a greased oven tray. Refrigerate for approx 1 hour.
5. Coat chicken lightly with oil spray and bake uncovered at 180°C for approx 30 minutes or until tender.
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