Kittencal's Crispy Shake n’ Bake Chicken
Recipe: #85
September 04, 2011
Categories: Chicken, Copycat or Clone Recipes, Fathers Day, Mothers Day Sunday Dinner, Oven Bake, Low Fat, No Eggs, Non-Dairy, Spices, Chicken Dinner, more
"This is a family favorite and I make it very often, what I do is mix up a huge amount of the coating mix and store it in the fridge to have ready when I make chicken, the coating amount is enough for up to 12 pieces of chicken you may of coarse make less and store any remaining coating for another time. If you cannot find Kellogg’s cornflake crumbs process cornflakes cereal in a processor to measure 2 cup"
Ingredients
Nutritional
- Serving Size: 1 (275.6 g)
- Calories 641.2
- Total Fat - 33.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 256.9 mg
- Sodium - 1902.3 mg
- Total Carbohydrate - 41.4 g
- Dietary Fiber - 3.9 g
- Sugars - 3.6 g
- Protein - 42.5 g
- Calcium - 115.3 mg
- Iron - 5.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F. (position oven rack to at lowest position).
Step 2
Grease a 15 x 10-inch baking sheet.
Step 3
In a heavy large resealable plastic bag combine the cornflake crumbs with next 7 dry ingredients.
Step 4
Moisten each piece of chicken lightly with water then shake off excess water (the chicken must be slightly moist in order to hold on the coating).
Step 5
Place one piece of chicken into the bag and shake to coat with the crumb mixture.
Step 6
Place the coated chicken skin-side up on baking sheet.
Step 7
Repeat will all remaining chicken pieces.
Step 8
Bake for 40 minutes (the chicken will continue baking after removed from the oven so no need to cook it longer).
Tips
No special items needed.