Crispy Baked Chicken

I found this recipe for chicken the other day, while perusing my mom's cookbooks. It looked simple, so I decided to try it.

It was an immediate success with my father, who appreciated the crunch (we're both crunchers), and the fact that this chicken is healthier than other crispy varieties, since it is skinless and baked (instead of fried).

So, without further ado, I present to you:

Crispy Baked Chicken

Source

   

What you'll need:

• 2 tablespoons butter, melted
• 1 cup crushed cornflakes
• 1 cup all-purpose flour
• 2 teaspoons seasoned salt (this is the only seasoning this chicken's gonna get, so adjust to your preferences)
• 4 chicken drumsticks, skin removed
• 4 chicken thighs, skin removed
• 3/4 cup egg substitute (or 2-3 large eggs)

Easy directions:

1. Drizzle melted butter in a baking dish (13x9x2).

2. Combine cornflakes, flour, and seasoned salt in a shallow bowl.

3. Dip chicken in egg, then roll in cornflake mixture. Dip in egg again, then roll in cornflakes again.

4. Arrange chicken in prepared dish, meatier side down.

5. Bake, uncovered, at 425 degrees for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear and a meat thermometer reads 180 degrees.

Yields: 4 servings

I served it with sweet cornbread and melon balls. I also served it, at another time, with lemon-pepper rice and melon balls.

Provecho!