Crispy Coated Baked Chicken
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Crispy Coated Baked Chicken
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
Ingredients
Scale
- 1 cup plain low-fat yogurt
- 1 tablespoon Dijon-style mustard
- 4 pieces bone in chicken breast (about 2 pounds total), skin removed
- 4 cups corn flakes, (whole-grain & unsweetened)
- 1 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
Instructions
- Marinate Chicken: In a mixing bowl, whisk together yogurt and mustard. Add the chicken and massage it to make sure chicken is evenly coated. Seal the top on the bowl with saran wrap and marinate in the refrigerator for at least 1 hour.
- Crispy Coating: Process cornflakes in food processor to consistency of coarse crumbs. Mix in paprika, garlic powder, salt, and cayenne pepper.
- Bake: Preheat oven to 350ºF. Press each piece of marinated chicken into crumb mixture, making sure it is evenly coated. Place on baking sheet covered with parchment paper. Bake for 45 to 55 or until chicken is crisp and cooked through.
- Instant-read thermometer inserted in the meat, away from bone, should register 165 degrees.
Notes
- This chicken is great to add to salads!
Nutrition
- Serving Size: 4
- Calories: 302
- Sugar: 6
- Sodium: 423
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Protein: 34
- Cholesterol: 86
This look like something great to prepare for dinners and it does look like something great to add to salads! It would definitely become unhealthy if we still kept the skin on — but would it still turn out well if I kept the skin on? Just curious and probably would want to try out the taste if I did kept the skin on.
My wife made something like this before. I forget what she used for the flakes but I think it was corn flakes too. It was SO good! Something about that crispy coating that just throws the taste over the top! I highly recommend this dish to anyone wanting to liven up their chicken dinner. It’s so good!
★★★★★