Thursday, August 21, 2014
Inquirer Daily News

Crispy Baked Chicken

Makes 6 to 8 servings

3/4 cup cornflakes

11/2 teaspoons salt

1/4 teaspoon pepper

1 egg, beaten

3 pounds chicken

   legs and thighs

8 tablespoons

   butter

1. Preheat oven to 350 degrees. Crush cornflakes to make crumbs in shallow bowl. Add salt and pepper.

2. Beat egg in separate shallow bowl.

3. Line roaster or 9-by-13-inch baking pan with aluminum foil.

4. Dip chicken in egg, then in cornflake mixture. Place in pan lined with aluminum foil.

5. Melt butter and drizzle over chicken.

6. Bake uncovered for 1 to 11/2 hours, or until juice runs clear when chicken is pricked with a fork.

- Lizzie's Amish Cookbook by Linda Byler (Good Books, 2011)

Per serving (based on 8): 442 calories; 50 grams protein; 2 grams carbohydrates; no sugar; 25 grams fat; 202 milligrams cholesterol; 693 milligrams sodium; no dietary fiber.
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