Serves: 10 

2 hours 30 mins

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Serving size: 

1½ pieces

Total calories: 117 

Total fat: 3 g ​

Carbohydrates: 6 g 

Protein: 17 g 

 

Ingredients 

½ cup Fat-free milk or buttermilk

1 teaspoon Poultry seasoning

1 cup Cornflakes crumbled

1½ tablespoons Onion powder

1½ tablespoons Garlic powder

2 teaspoons Black pepper

2 teaspoons Dried hot pepper crushed

1teaspoon Ginger ground

8 pieces Chicken skinless (4 breasts, 4 drumsticks)

Paprika a few shakes

1 teaspoon Vegetable oil

 

Directions

1. Preheat oven to 350˚ F.

2. Add ½ teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs, and place in plastic bag. Pour milk into a medium-size bowl.

4. Wash chicken and pat dry. Dip chicken into milk and shake to remove excess. Quickly shake in bag with seasonings and crumbs, and remove the chicken from the bag.

5. Refrigerate chicken for 1 hour.

6. Remove chicken from refrigerator and sprinkle lightly with paprika for color.

7. Space chicken evenly in greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for another 30–40 minutes or until meat can easily be pulled away from the bone with a fork. Drumsticks may require less baking time than breasts. Crumbs will form crispy “skin.”

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