1/2 C skim milk or buttermilk
1 tsp poultry seasoning
1 C cornflakes, crumbled
1 1/2 Tbsp onion powder
1 1/2 Tbsp garlic powder
2 tsp black pepper
2 tsp dried hot pepper, crushed
1 tsp ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
a few shakes of paprika
1 tsp vegetable oil
1. Preheat oven to 350 °F.
2. Add 1/2 teaspoon of poultry seasoning
to milk.
3. Combine all other spices with cornflake
crumbs and place in plastic bag.
4. Wash chicken and pat dry. Dip chicken
into milk, shake to remove excess, then
quickly shake in bag with seasoning
and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle
lightly with paprika for color.
7. Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake for 40 minutes. Remove foil
and continue baking for an added 30–40 minutes or until meat can
be easily pulled away from bone with fork. Drumsticks may require
less baking time than breasts. (Do not turn chicken during baking.)
Crumbs will form crispy "skin."
Yield: 6 servings
Serving size: 1/2 breast
or 2 small drumsticks
Each serving provides:
Calories: 256
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 82 mg
Sodium: 286 mg
Total fiber: 1 g
Protein: 30 g
Carbohydrates: 22 g
Potassium: 339 mg
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