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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (490g) Recipe makes 3 servings |
||
| Calories 1015 | ||
| Calories from Fat 620 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 69.0g | 106% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 28.5g | ||
| Polyunsaturated Fat 14.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 342mg | 114% | |
| Sodium 1154mg | 48% | |
| Potassium 905mg | 25% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 2.1g | ||
| Protein 85.8g | 171% | |
Ingredients
- 1/3 cup reduced-fat milk
- 3/4 cup cornflake crumbs
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 lbs broiler-fryer chickens, cut up
Directions
1
Preheat oven to 400 degrees.2
Pour milk into a pie plate.3
Combine cornflake crumbs, salt and pepper on a sheet of wax paper.4
Remove skin from chicken, if desired.5
Roll chicken pieces into cornflake crumbs to coat.6
Place chicken in baking dish, misted with cooking spray.7
Bake about 45 minutes or until cooked through.8
Serve with deli carrot slaw.
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- Course > Main Dish
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