Buttermilk Baked Chicken

Ingredients

Directions

Preheat the oven to 425 degrees F. Generously coat a roasting pan with vegetable cooking spray.

Measure the flour onto a plate.

Mix the eggs with the buttermilk and mustard and whisk until smooth.

Place the crumbs on another plate and season with paprika and salt and pepper.

Dip the chicken in the flour; coat well and shake off the excess.

Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere.

Place in the prepared pan, dot with the butter or margarine, and bake for 25 to 30 minutes, or until crispy, without turning.

Serve hot or at room temperature garnished with parsley sprigs.

Variations: A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs.

Whole-grain bread crumbs can be substituted for cereal crumbs.

Cooking Note: Cereal crumbs can easily be prepared in a food processor or blender.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.