Corn-Crisped Chicken

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1-1/2 cups cornflake crumbs
1 tsp. parsley
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1/4 tsp. black pepper
1 Tbsp. parmesan cheese, finely ground
3 lbs. chicken pieces
1/2 cup evaporated milk, fat free
2 Tbsp. margarine, melted
Rinse and dry the chicken pieces. Preheat oven to 360°. Line a shallow baking sheet with foil and coat with cooking spray.

Combine all dry ingredients. Dip chicken pieces in evaporated milk, then roll in crumb mixture. Place chicken on sheet skin side up in a single layer. Drizzle with melted margarine. Do not cover pan.

Bake without turning for one hour or until juices run clear and chicken is no longer pink.

similar : Catherine Catasca Sublett

  • Substitute herbs and spices of your choice.

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