Crisp Crusted Baked Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Frying Chicken, 3-3 1/4 lbs, cut up1 egg2 Tbsp, Milk1 Cup grated Parmesan Cheese1/4 cup butter or margarineCelery leaves and thinly sliced celery for garnish
Tips: For a guest meal, you may substitute 6-8 chicken breasts for the whole chicken. Recipe may be halved or doubled.
Health Note: To reduce calories fat and cholesterol, remove skin from chicken before coating; use diet margarine and whites of eggs only.
Preparation:
1. Wash chicken pieces and pat dry. Set aside.
2. Beat egg and milk in bowl.
3. In another bowl mix potato flakes, garlic powder and Parmesan cheese.
4. Roll chicken first in egg mix, then in the potato flakes mixture.
5. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan.
6. Bake at 400 degrees for 45-50 minutes or until juices from thighs run clear when pierced with a fork. Transfer to serving platter, garnish with celery leaves and celery slices and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user TATERS211.
Health Note: To reduce calories fat and cholesterol, remove skin from chicken before coating; use diet margarine and whites of eggs only.
Preparation:
1. Wash chicken pieces and pat dry. Set aside.
2. Beat egg and milk in bowl.
3. In another bowl mix potato flakes, garlic powder and Parmesan cheese.
4. Roll chicken first in egg mix, then in the potato flakes mixture.
5. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan.
6. Bake at 400 degrees for 45-50 minutes or until juices from thighs run clear when pierced with a fork. Transfer to serving platter, garnish with celery leaves and celery slices and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user TATERS211.
Nutritional Info Amount Per Serving
- Calories: 589.0
- Total Fat: 51.9 g
- Cholesterol: 225.2 mg
- Sodium: 652.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.1 g
- Protein: 21.9 g
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