Chicken Honey-Crisp Oven Fried Chicken (Ellie Krieger) Recipe
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Ingredients: |
Ingredients: 4 skinless, bone-in chicken thighs (about 1 1/2 pounds)
2/3 cup low-fat buttermilk
4 cups corn flake cereal
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Olive oil cooking spray
2 tablespoons honey
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Directions: |
Directions:Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least one hour and up to four hours.
Place the corn flakes in a food processor and process until crumbs are formed (you should have one cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper and cayenne.
Preheat the oven to 350°. Spray a baking sheet with olive oil spray.
Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the corn flake crumbs, pressing hard so crumbs adhere to chicken. Place coated chicken on baking sheet. Spray each piece lightly with olive oil spray. Bake until chicken is crisp and meat is cooked through, 45-50 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 (1 piece servings) |
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Notes: |
Personal
Notes: Calories 330, fat 10g (sat 3g, mono 3.65g, poly 2.27g), protein 27g, carb 35g, fiber 1g, cholesterol 85mg, sodium 600mg Excellent source of phosphorus, vitamin A, vitamin C, vitamin D and zinc
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