Directions:
- In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
- Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
- After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
- Preheat oven to 350 degrees Fahrenheit.
- Place crushed corn flakes and parsley in a shallow dish; mix well.
- Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
- Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.55 Kcal (2611 kJ) | ||
| Calories from fat | 424.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.13g | 73% | |
|---|---|---|---|
| Cholesterol | 238.3mg | 79% | |
| Sodium | 2296.1mg | 96% | |
| Potassium | 500.19mg | 11% | |
| Total Carbs | 21.72g | 7% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 27.35g | 55% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 9.7mg | 54% | |
| Calcium | 198.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 272.15 Kcal (1139 kJ) | ||
| Calories from fat | 185.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.57g | 73% | |
|---|---|---|---|
| Cholesterol | 104.01mg | 79% | |
| Sodium | 1002.15mg | 96% | |
| Potassium | 218.31mg | 11% | |
| Total Carbs | 9.48g | 7% | |
| Sugars | 2.14g | 20% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 11.94g | 55% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 4.3mg | 54% | |
| Calcium | 86.4mg | 20% | |
* 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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