To reduce the fat, remove the chicken skin before coating.
Ingredients:
- Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
- 3 1/2 pounds chicken parts
- Salt and ground black pepper to taste
- ground black pepper
- 2 large eggs
- 1/4 cup milk
- 2 1/2 cups crushed corn flakes
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Instructions:
- Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
- 2 to 3 tablespoons melted butter
- Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
Oven-Fried Chicken with a Corn Flake Crust • Yield: 4 servings
Ingredients:
- Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
- 3 1/2 pounds chicken parts
- Salt and ground black pepper to taste
- ground black pepper
- 2 large eggs
- 1/4 cup milk
- 2 1/2 cups crushed corn flakes
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Oven-Fried Chicken with a Corn Flake Crust Nutrition Facts:
• Diet: Low-Carb
• Calories: 321.36
• Fat: 553.92
• Carbs: 24.75
• Protein: 283.26
• Cholesterol: 644.64
• Calcium: 29.52
• Sodium: 204.33* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
