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Crispy Baked Chicken Recipe
|Vegetable oil spray||1|
|Frying chicken||3 Pound, cut into serving pieces, skinned, all visible fat removed|
|Skim milk||1 Cup (16 tbs)|
|Cornflake crumbs||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 4024 Calories from Fat 1858
% Daily Value*
Total Fat 206 g317.6%
Saturated Fat 61.9 g309.5%
Trans Fat 0 g
Cholesterol 1025.2 mg
Sodium 2922.4 mg121.8%
Total Carbohydrates 236 g78.5%
Dietary Fiber 10.3 g41.1%
Sugars 30.3 g
Protein 285 g570.5%
Vitamin A 95.6% Vitamin C 98.4%
Calcium 30.7% Iron 414.6%
*Based on a 2000 Calorie diet
Line a baking pan with foil and lightly spray foil with vegetable oil.
Rinse chicken and pat dry.
Pour milk into a shallow bowl.
Combine cornflake crumbs, rosemary and pepper in another shallow bowl.
Dip chicken pieces first into milk and then into crumb mixture.
Allow to stand briefly so coating will adhere.
Arrange chicken in prepared pan so pieces do not touch.
Bake 45 minutes, or until done.
Crumbs will form a crisp "skin."