Crispy Baked Chicken
It's our mission to get you outside as soon as spring arrives and the last of the snow melts away to reveal green grass and gardens waiting for planting. With the days growing longer and outside calling your name, dinner is probably the last thing on your mind. No sweat ... we got this. This month it's about quick AND easy and delicious AND nutritious. Give this quick Crispy Baked Chicken a try and we're certain you'll be back for more.
- 2 - 3 pounds of chicken pieces (breast, thighs and drumsticks)
- 4 cups crushed corn flakes
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon rubbed sage
- 1/4 cup olive oil
- salt and pepper to taste
Preheat oven to 450° F. Rinse chicken pieces and pat dry with a clean paper towel. Set aside.
In a large bowl, combine the corn flakes, garlic, olive oil and spices. Roll the chicken pieces in the corn flake mixture to create an even coating. Place the chicken pieces on a baking sheet and bake for 15 - 20 minutes, or until crispy and cooked through to an internal temperature of 165° to 175° F. Bake in batches until all chicken is baked.
Plate and serve with mashed potatoes and a green salad or roasted broccoli. Serves 4 – 6.