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Crispy Herbed Chicken
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- 1/2 cup Quaker or Aunt Jemima Enriched White or Yellow Corn Meal
- 1/4 cup all-purpose flour
- 2 tablespoons grated parmesan cheese
- 1-1/2 teaspoons Italian seasoning
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- One 2-1/2 to 3-pound broiler-fryer chicken, cut up, skinned*
- 1/2 cup milk
- 3 tablespoons butter or stick margarine, melted
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- Preheat oven to 375°F.
- In small bowl combine corn meal, flour, grated cheese,
Italian seasoning, garlic salt and pepper.
- Pour milk into small bowl. Dip chicken pieces into milk;
coat with dry ingredients.
- Place chicken on rack in a 15 x 10-inch pan; brush with
melted butter.
- Bake 50 to 55 minutes or until golden brown and internal
temperature reaches 170°F in white meat and 180°F
in dark meat.
Yield: 6 servings
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NUTRITION INFORMATION: Calories 185; Calories from Fat 44; Total
Fat 5g; Saturated Fat 3g; Cholesterol 77mg; Sodium 166mg; Protein
28g; Carbohydrates 7g; Dietary Fiber <1g
VARIATION:
* 1-1/2 pounds (5 to 6) boneless skinless chicken
breast halves may be substituted for the cut-up fryer. Follow
directions above, reducing baking time to 35 to 40 minutes or until
internal temperature reaches 165°F.
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