2004 Crispy Baked Chicken

By boandozzy

Originally published as Crispy Baked Chicken in Light & Tasty February/March 2003, p29

Ingredients

• 2 tablespoons butter, melted
• 1 cup crushed cornflakes
• 1 cup all-purpose flour
• 1-1/2 teaspoons seasoned salt
• 4 chicken drumsticks (4 ounces each), skin removed
• 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
• 3/4 cup egg substitute

Preparation

Step 1

Drizzle butter in a 13-in. x 9-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, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until a meat thermometer reads 180°. Yield: 4 servings.