“I took a recipe off a box of baking mix and altered it to make the prep easier. The result was this moist oven-fried cornflake chicken with a thick golden coating that’s a lot crisper than the original.” — Angela Capettini, Boynton Beach, Florida
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2 tbsp butter melted
- 1 cup crushed cornflakes
- 1 cup all-purpose flour
- 1-1/2 tsp seasoned salt
- 3/4 cup egg substitute
- 4 chicken drumsticks skin removed, 4 ounces
- 4 bone-in chicken thighs skin removed, about 1-1/2 pounds
- Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat.
- Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10-15 minutes longer.
1 drumstick and 1 thigh: 534 calories, 18g fat (7g saturated fat), 143mg cholesterol, 972mg sodium, 44g carbohydrate (3g sugars, 1g fibre), 46g protein.