BH&G 3035
From
Dave Drum@1:3634/12 to
All on Wed Jun 16 15:51:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Chicken
Categories: Poultry, Dairy, Herbs
Yield: 6 Servings
1 lg Egg; beaten
3 tb Milk
1 1/4 c Crushed cornflakes or fine
- crushed Ritz crackers
1 ts Dried thyme, crushed
1/2 ts Paprika
1/4 ts Salt
1/8 ts Black pepper
2 tb Butter; melted
2 1/2 lb Chicken drumsticks and/or
- thighs
Lemon wedges (opt)
Fresh thyme (opt)
Set oven @ 375ºF/190ºC.
In a small bowl combine egg and milk. For coating, in a
shallow dish combine crushed cornflakes, thyme, paprika,
salt, pepper; stir in melted butter. Set aside. Skin
chicken. Dip chicken pieces, one at a time, into egg
mixture; coat with crumb mixture.
In a greased 15" x 10" x 1" baking pan, arrange chicken,
bone side down, so the pieces aren't touching. Sprinkle
chicken pieces with any remaining crumb mixture so they
are generously coated.
Bake, uncovered, in a 375ºF/190ºC oven for 45 to 55
minutes or until chicken is no longer pink. Do not turn
chicken pieces while baking. If desired, serve with lemon
wedges and garnish with fresh thyme.
OVEN-FRIED PARMESAN CHICKEN: Prepare as above, except omit
thyme and salt and reduce crushed cornflakes to 1/2 cup.
For coating, combine cornflakes; 1/2 cup grated Parmesan
cheese; 1 teaspoon dried oregano, crushed; the paprika;
and pepper. Stir in melted butter. Continue as above.
OVEN-FRIED CHICKEN BREAST TENDERS: Prepare as above,
except substitute 1 1/2 pounds chicken tenders for meaty
chicken pieces, increase crushed cornflakes to 1 3/4 cups,
and place tenders in a single layer on 15" x 10" x 1" baking
pan. Bake, uncovered in a 400ºF/205ºC oven for 10 to 12
minutes or until chicken is no longer pink. Do not turn
tenders while baking.
Makes: 6 servings
Better Homes & Gardens | July 2016
MM Format by Dave Drum - 28 July 2016
Uncle Dirty Dave's Archives
MMMMM
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