Baked Cornflake Chicken

Do you love fried chicken? I do, but I’d rather have it baked. It tastes fabulous and the crunch of the corn flakes is really great. It takes 3 cups of corn flakes to make 2 cups of crushed corn flakes. The buttermilk marinade makes the chicken very moist and the seasonings give it a spicy flavor. For 4 servings you will need 2 1/2 to 3 pounds of chicken pieces or a whole chicken cut up. Rinse and pat the chicken dry.

In a bowl mix:

1/2 cup buttermilk (I freeze any buttermilk I have left over in 1/2 cup containers)

1 teaspoon fresh lemon juice

1 teaspoon lemon rind, finely grated

1/8 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground white pepper

OR you can use the coarse ground black pepper in place of the two peppers

1/4 teaspoon paprika

Other ingredients you will need:

Cooking Spray or canola oil

2 egg whites or 1/3 cup liquid whites

2 cups crushed corn flakes

1/8 teaspoon salt

1/2 teaspoons freshly ground black pepper

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1 tablespoon melted unsalted butter or I Can’t Believe It’s Not Butter.

Combine all the ingredients in a bowl and whisk the ingredients until well blended. Add the chicken making sure that all sides are coated with the buttermilk mixture. Cover and refrigerate for 30 minutes to 2 hours.

Preheat the oven to 425 degrees. Be sure and line a baking sheet with parchment or foil and spray the foil with cooking spray.

Place the corn flakes in a food processor and process the cereal until desired consistency.

In a shallow bowl (I use a pie plate) beat the egg whites with a fork until frothy. On a dinner plate, combine the crushed corn flakes, salt pepper, thyme, paprika and cayenne. Drain the chicken and dip each piece in the egg whites and then roll in the corn flake mixture, be sure to press the crumbs into the chicken. Place on the prepared baking pan. Drizzle with the butter. Or spray the chicken.

Bake the chicken 15 minutes then reduce the heat to 375 degrees F and bake another 30 minutes or until well browned, crisp and of course not overcooked.

PER SERVING: 417 calories; 10.6g fat; 1.7g fiber; 751mg sodium; 2 1/2 starch; 5 meat; 1/2 fat. This is if you use 8 drumsticks, no skin. If you use low fat buttermilk and I Can’t Believe, etc. in place of butter the calories would be less as would the fat. Don’t forget the calories for the potatoes!!

Baked Cornflake Chicken

Monday, April 30, 2007

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Mix the spices in the crushed corn flake crumbs.

Soak 1/2 cup buttermilk and chicken pieces in the refrigerator for 30 minutes to 2 hours.

Whip egg whites with fork until “frothy”.

Dip chicken pieces in egg whites until completely coated.

Roll chicken pieces in seasoned corn flakes mixture.

Be sure and use foil or you will be scrubbing the baking dish. Doesn’t it look delicious?? It was!!

While chicken is baking, peel and chop 1 sweet potato and 1 russet potato in 1/2” dice.

I used I Can’t Believe It’s Not Butter instead of butter. Detach the sprayer and drizzle over chicken or spray it.

Spray the potatoes with an olive oil spray or canola spray.

Preheat oven to 450 degrees. Roast potatoes for 25 minutes or until crunchy brown.