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OVEN CRISPY CHICKEN
4
Servings, about 4 ounces each
3. Lift chicken pieces from milk and reserve milk.
Coat chicken thoroughly with seasoned flour
and place on a wire rack until all pieces have
been coated. Redip chicken pieces into reserved
milk.
Broiler fryer chicken, cut-up
Whole milk
Flour
1 1/2 pounds
1/4 cup
1/2 cup
Paprika
Pepper
Ready-to-eat flake cereal,
slightly crushed
Vegetable oil
1 teaspoon
1/2 teaspoon
4. Place crushed cereal on plate. Place chicken
pieces on crushed cereal. Using 2 forks, turn
chicken pieces in crushed cereal to coat.
5. Place chicken on a foil-lined baking tray;
drizzle oil over chicken.
1 cup
4 tablespoons
6
. Bake at 400˚ F, for 15 minutes. Turn chicken
pieces over; continue to bake until chicken is
thoroughly cooked and crust is crisp, about
PREPARATIO N TIME: 15 MINUTES
CO O KING TIME: 30 MINUTES
15 more minutes.
1
. Remove skin and all visible fat from chicken.
Place milk in large bowl. Add chicken pieces;
turn to coat.
PER SERVING:
Calories
Total fat
350
15 grams
2. Combine flour, paprika, and pepper on a plate.
Saturated fat 4 grams
Cholesterol 93 milligrams
Sodium
503 milligrams
37
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