Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3874/
Crispy Herbed Chicken
Yield: 5 servings
Ingredients
| 1/2 |
cup |
Quaker or Aunt Jemima Enriched Corn Meal
|
|
|
| 1/4 |
cup |
all-purpose flour
|
|
|
| 2 |
tablespoons |
grated Parmesan cheese
|
|
|
| 1-1/2 |
teaspoons |
Italian seasoning
|
|
|
| 1/4 |
teaspoon |
garlic salt (optional)
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1 |
|
2-1/2 to 3-lb. broiler-fryer chicken, cut up, skinned
|
|
|
| 1/2 |
cup |
skim milk
|
|
|
| 3 |
tablespoons |
margarine, melted
|
|
|
Directions:
Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10-inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender.
Variation: Fish. Substitute 1-1/2 lbs. fresh or frozen, thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on rack in broiler pan. Broil 5 inches from heat 5 to 8 minutes or until fish flakes easily with fork and turns golden brown. 6 servings Source: Quaker
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3874/