Oven-Crisped Chicken
Yield
8 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 6 | cups |
crisp rice cereal
coarsely crushed |
*
|
| 1 | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 158 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 1.4 | l |
crisp rice cereal
coarsely crushed |
*
|
| 5 | ml |
garlic powder
|
|
Directions
Preheat the oven to 350℉ (180℃).
Coat a large roasting rack with nonstick cooking spray and place in a large roasting pan.
Sprinkle the chicken with the salt and pepper.
Place the flour in a shallow dish. In a small bowl, combine the eggs and milk; whisk until well combined.
In a large bowl, combine the cereal crumbs and garlic powder; toss to mix well.
Dip the chicken in the flour, then the egg mixture, then the cereal mixture, completely coating the chicken each time.
Place the coated chicken on the rack.
Bake for 50 to 55 minutes or until no pink remains and the juices run clear.
