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Crunchy Chicken Made From Scratch

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Submitted by gypsy

YIELD

10 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

10 1E+1
EACH EACH CHICKEN LEGS *
6 1.4
CUPS L CORN FLAKES
2-3
LARGE EGGS
2 3E+1
TABLESPOONS ML PAPRIKA
½ 7.5
TABLESPOON ML SALT

Directions

Ultimate Seasoning Take about 1 tablespoon of paprika and mix with 2 and a half tablespoons of seasoned salt and ½ a tablespoon of salt.

Wash chicken legs and preheat oven at about 425℉ (220℃).

Put flour in bowl 1 or 2 cups at a time.

Stir in 2 tablespoons paprika. Beat 2 eggs in a bowl.

Take corn flakes and crunch up, but being careful not to crunch it up too much, which results in softer chicken.

Pour corn flakes into a pan.

Roll chicken in flour, then toss it between your hands to get excess flour off.

Dip in egg, and cover all over.

Roll in corn flakes and pat corn flakes on to sides if they don’t stick on.

Place on a greased 9×13 inch; baking pan.

Repeat procedure with other chicken legs, adding more of an ingredient to the bowl it belongs in when you run low.

Put a pat of butter or margarine on each piece of chicken, and sprinkle Ultimate Seasoning on it.

Bake for about 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 123 9% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 523mg 22%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 23% Vitamin C 1%
Calcium 1% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 
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