Kittencal's Crispy Shake n’ Bake Chicken
Created by KittenCal on September 4, 2011
- Servings: 5-6
- Prep Time: 20m
- Cook Time: 45m
- Recipe #85
Ingredients
- 6 chicken thighs (skin on)
- 6 chicken legs (skinon)
- 2 cup Kellogg’s cornflake crumbs
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder (mild)
- 1 tablespoon seasoned salt
- 2 teaspoons fresh ground black pepper
- 2 teaspoons teaspoon paprika
- 1 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon white sugar
- 2 teaspoons paprika
- 1/8 teaspoon cayenne pepper, optional (or adjust to heat level, I always add it in)
How to Make
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Step 1: Preheat oven to 425 degrees F. (position oven rack to at lowest position).
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Step 2: Grease a 15 x 10-inch baking sheet.
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Step 3: In a heavy large resealable plastic bag combine the cornflake crumbs with next 7 dry ingredients.
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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).
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Step 5: Place one piece of chicken into the bag and shake to coat with the crumb mixture.
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Step 6: Place the coated chicken skin-side up on baking sheet.
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Step 7: Repeat will all remaining chicken pieces.
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Step 8: Bake for 40 minutes (the chicken will continue baking after removed from the oven so no need to cook it longer).
Nutritional Facts
- 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