Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken; (2 1/2 to 3 pounds), |
| \N \N | ; cut into eighths |
| \N \N | ; and skin removed |
| 2 teaspoons | Salt |
| 1 teaspoon | Black pepper |
| ⅔ cup | All-purpose flour |
| 2 \N | Eggs |
| ¼ cup | Milk |
| 6 cups | Toasted rice cereal; coarsely crushed |
| 1 teaspoon | Garlic powder |
Preheat the oven to 350 degrees F. Coat a large roasting rack with nonstick cooking spray and place in a large roasting pan. Sprinkle the chicken with the salt and pepper. Place the flour in a shallow dish. In a small bowl, combine the eggs and milk; whisk until well combined. In a large bowl, combine the cereal crumbs and garlic powder; toss to mix well. Dip the chicken in the flour, then the egg mixture, then the cereal mixture, completely coating the chicken each time. Place the coated chicken on the rack. Bake for 50 to 55 minutes, or until no pink remains and the juices run clear.
NOTE: You may want to add some onion powder, an Italian or Greek seasoning blend, or even a little "heat" - you know what your group likes best! Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.