Serves 6 — Serving size is 1/2 breast or 2 small drumsticks
Ingredients
1/2 cup - skim milk or buttermilk 1 teaspoon - poultry seasoning 1 cup - cornflakes, crumbled 1 1/2 tablespoons - onion powder
1 1/2 tablespoons - garlic powder
2 teaspoons - black pepper
2 teaspoons - dried hot pepper, crushed
1 teaspoon - ginger, ground
8 pieces -chicken, skinless (4 breasts, 4 drumsticks) A few shakes of paprika Vegetable oil spray
Directions
1 Add 1/2 teaspoon of poultry seasoning to milk.
2 Combine all other spices with cornflakes crumbs and place in a plastic bag.
3 Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, quickly shake in bag with seasoning and crumbs.
4 Refrigerate for 1 hour.
5 Preheat oven to 350° F.
6 Remove from refrigerator and sprinkle lightly with paprika for color.
7 Evenly space chicken on greased baking pan.
8 Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.”
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