Cornflake Baked Chicken
Oven-Fried Chicken
No Fry Chicken

Cornflake Baked Chicken

24 chicken thighs or wing drummets with skin
2 cup crumbed corn flakes
3/4 cup reg. or diet mayonnaise
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
Non-stick spray shortening

Dip chicken pieces in mixture of mayonnaise, milk, salt and pepper. Roll
in cornflake crumbs. Spray cookie sheet with shortening. Bake 1 hour in
400 degree oven.



Oven-Fried Chicken

2 cup Corn Flakes, crushed
1/2 tsp. (each) basil, garlic powder, salt
1/4 tsp. (each) pepper, oregano
2 whole chicken breasts, split, skinned, boned
1 beaten egg
1 Tbsp margarine

Mix Corn Flakes and spices; dip chicken in egg, then Corn Flake mixture;
put chicken on rack in pan; drizzle with oleo; bake 20 to 30 minutes at
400
degrees; 4 servings--180 calories.



No Fry Chicken

1/4 tsp. dried oregano
1/4 tsp. ground ginger
1/2 tsp. dried basil
1 clove garlic, minced
2 Tbsp all purpose flour
1/2 tsp. salt
2 whole skinless boneless chicken breasts (about 12 oz. each) separated
into 4 halves
2 Tbsp milk
1/8 tsp. hot red pepper sauce
1 cup bran flakes, or corn flakes, coarsely crumbled

Preheat oven to 350 degrees. Put oregano, ginger, basil, garlic, flour
and salt into a paper bag and shake to mix. Place chicken in bag and shake
until coated. In a pan, combine milk and pepper sauce. Place cereal crumbs
on a plate. Dip each breast in milk mixture, then roll in crumbs until
coated all over. Spray a cake rack with nonstick cooking spray or oil.
Place chicken on top and set rack on a cookie sheet. Bake until breast are
no longer pink on inside about 15 minutes.


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