½ cup	skim milk or buttermilk
1 tsp	poultry seasoning
1 cup	cornflakes, crumbled
1½ Tbsps	onion powder
1 ½ Tbsps	garlic powder
2 tsps	black pepper
2 tsps	dried hot pepper, crushed
1 tsp	ginger, ground
8 pieces	chicken, skinless (4 breasts, 4 drumsticks)
1 tsp	vegetable oil (use to grease baking pan)
a few shakes	paprika

 

1. Preheat oven to 350° F.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess,
   then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for color.
7. . Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue
   baking for an additional 30 to 40 minutes or until the meat can be easily
   pulled away from the bone with a fork. The drumsticks may require less
   baking time than the breasts. Crumbs will form a crispy “skin.” (Do not
   turn chicken during baking.)

Makes 6 servings--Serving size: 1/2 breast or 2 small drumsticks

Calories 256
Fat 5 g
Saturated fat 1 g
Cholesterol 82 mg
Sodium 286 mg