Peppery crumb-coated chicken

Yield: 4 servings

Measure Ingredient
10 eaches PAPER TOWELS
3 pounds BROILER CHICKEN
⅔ cup CORNFLAKE CRUMBS
½ teaspoon SALT
½ teaspoon PEPPER
⅛ teaspoon GARLIC POWDER
⅛ teaspoon GROUND NUTMEG
2 teaspoons BUTTER OR MARGARINE
1 each EGG, BEATEN

BOUNTY MICROWAVE TIPS *** CUT CHICKEN INTO 8 PIECES. REMOVE SKIN RINSE AND DRY CHICKEN. PLACE 4 PAPER TOWELS ON 12-INCH MICROWAVE PLATTER. SET ASIDE. ON 1 PAPER TOWEL, COMBINE CORNFLAKES CRUMBS, SALT, PEPPER, GARLIC POWDER AND NUTMEG. SET ASIDE. PLACE BUTTER IN 1-QUART CASSEROLE. MICRO- WAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. BLEND IN EGG.

DIP CHICKEN PIECES INTO EGG MIXTURE. ROLL IN CRUMB MIXTURE TO COAT.

ARRANGE CHICKEN WITH THICKEST PORTIONS TOWARD OUTSIDE OF PLATTER. COVER WITH ONE PAPER TOWEL. MICROWAVE AT HIGH FOR 14 TO 17 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK WHEN CUT NEAR BONE AND JUICES RUN CLEAR, ROTATING PLATTER TWICE. LET STAND 3 TO 5 MINUTES. SERVES 4

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