Crispy Baked Chicken
Oct 19, 2006 13:00:05 GMT -8
Post by connie on Oct 19, 2006 13:00:05 GMT -8
Crispy Baked Chicken
Ingredients:
1 2-1/2 to 3 lb. fryer, cut into serving pieces
1/2 cup instant nonfat dry milk
1/2 cup water
3 Tbsp lemon juice
1 1/2 tsp salt
1 cup cornflake crumbs( I used kashi)
1/8 tsp celery seed
1/8 tsp pepper
1 Tbsp grated lemon peel( i didnt have a lemon so I used lemon pepper)
Recipe Number: 1299
Servings: 3
Instructions:
Dip chicken pieces in mixture of nonfat dry milk, water and lemon juice (mixture may appear curdled). Sprinkle pieces on all sides with salt, then roll in mixture of crumbs, celery seed, pepper and lemon peel. Place chicken in shallow baking pan, lined with aluminum foil for easier cleaning. Bake uncovered at 350 F about 1 hour. Chicken will crisp without turning.(I recommend turning 1/2 way thru)
Provided by: the American Dry Milk Institute
Ingredients:
1 2-1/2 to 3 lb. fryer, cut into serving pieces
1/2 cup instant nonfat dry milk
1/2 cup water
3 Tbsp lemon juice
1 1/2 tsp salt
1 cup cornflake crumbs( I used kashi)
1/8 tsp celery seed
1/8 tsp pepper
1 Tbsp grated lemon peel( i didnt have a lemon so I used lemon pepper)
Recipe Number: 1299
Servings: 3
Instructions:
Dip chicken pieces in mixture of nonfat dry milk, water and lemon juice (mixture may appear curdled). Sprinkle pieces on all sides with salt, then roll in mixture of crumbs, celery seed, pepper and lemon peel. Place chicken in shallow baking pan, lined with aluminum foil for easier cleaning. Bake uncovered at 350 F about 1 hour. Chicken will crisp without turning.(I recommend turning 1/2 way thru)
Provided by: the American Dry Milk Institute