| Chicken, Crispy Baked |
| Number of Servings |
4-6 |
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Serving Size |
ounces chicken |
| Preparation Time |
20 minutes |
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Cooking Time |
45 minutes |
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| Quantities |
Ingredients |
| 1 cup | corn flakes, crushed |
| 1 | frying chicken cut into serving pieces, (2 1/2 - 3 pounds.) |
| 1 cup | skim milk |
| 1 teaspoon | teaspoon oil or vegetable spray |
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| Equipment |
Instructions |
- rolling pin or glass
- measuring cup
- mixing bowl
- large baking dish
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- Put crushed corn flakes on large plate.
- Remove skin from chicken, rinse and pat the pieces dry.
- Measure skim milk and pour into bowl.
- Dip each piece of chicken in milk, then roll in cornflake crumbs. Let stand briefly so coating will adhere.
- Place coated chicken pieces on oiled baking pan. Pieces should not touch each other.
- Bake at 400¡F for 45 minutes. Crumbs will form a crisp coating.
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| NOTES: Serving Suggestion: Serve with rice and frozen vegetable. |
| Nutrition Information |
| Calories |
370 |
| Total Fat |
13g |
| Saturated Fat |
3.5g |
| Protein |
53g |
| Carbohydrates |
6g |
| Fiber |
0g |
| Sugar |
2g |
| Vitamin A |
4% |
| Vitamin C |
0% |
| Calcium |
8% |
| Iron |
15% |
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