Let's not talk about the fact that it's been just over 2 months since our last post. Ahhh! Life has been busy for both Leesh and I. I didn't just have a baby, but I have some excuses, but I won't bore you with them.
Anyhow, let's cook! I spotted this recipe on pinterest a while back, made a few tweaks, made it for dinner tonight, and am posting it tonight.....that's how good we thought it was. I had to share!
You can use this coating for the chicken on any cut of chicken. We chose legs, which take a bit longer time to bake, but they were OH.SO.TASTY! I served them with Whole Wheat Dinner Muffins (if you haven't tried these yet you've got to, no yeast and seriously as yummy as a fresh roll), and a green salad with feta, dried cranberries, and Italian dressing. Yum-o!
This was so easy to throw together and gave me time to clean the kitchen and make muffins and salad while the chicken baked. It was perfect. You dip the chicken in an egg/milk mixture and coat it in a mixture of crushed corn flakes, Parmesan cheese, garlic powder, pepper, and Bon Appetite seasoning salt (by McCormick). The bon appetite was the tweak I made, the original recipe called for a ranch seasoning packet.
Let's bake some chicken!
Crispy Oven Baked Chicken {Any Cut}
Printable Version
Ingredients:
8 boneless skinless chicken breasts, sliced into strips - {I used 8 chicken legs}
1 cup crushed corn flakes
¾ cup Parmesan cheese, grated
½ teaspoon garlic powder
½ teaspoon black pepper
1 ¼ teaspoon bon appetite seasoning salt (McCormick brand) OR 1 package hidden valley dry ranch dressing mix
1 cup milk
1 egg
Directions:
Pre-heat
the oven to 350 degrees. Line a 13×9 inch baking dish with aluminum
foil and spray with spray grease (easier clean up). In a shallow dish
combine crushed corn flakes, parmesan cheese, garlic powder, black
pepper, and bon appetite seasoning salg (McCormick) OR dry ranch
dressing mix. In a small bowl beat together eggs and milk.
Dip
each chicken strip into the egg/milk mixture and then roll in the
crushed corn flakes/ranch dressing mixture. Repeat until all chicken
strips are well coated.
Place
onto a greased baking sheet and bake uncovered for 30 minutes or until
the chicken is cooked through (the internal temperature has reached 165
degrees). If doing legs/drumsticks bake for 50-60 minutes or until
internal temperature is 185 degrees, and cover for at least 30 minutes
of the baking to avoid over browning.
(Makes 6 Servings)
Recipe Source: Blogchef.net via pinterest
