Crispy chicken (weight watchers magazine)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus |
| 1 | teaspoon | Reduced-cal tub margarine |
| 1½ | ounce | Corn flakes |
| 1 | teaspoon | Grated Parmesan cheese |
| 1 | teaspoon | Onion powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 8 | ounces | Chicken drumsticks |
| 8 | ounces | Chicken breasts, split |
Directions
1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven.
2. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag.
3. Remove skin from chicken; coat pieces, one at a time, in melted margarine. Place chicken in bag with crumbs; seal bag and shake to coat. Place chicken in prepared pan.
4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy.
Each serving provides: ½ FA, 2 P, ½ B, 10 C Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol From: Rich Harper Submitted By EARL CRAVENS On 02-11-95