Crisp Orange Baked Chicken
Ingredients
- 1.5 kg or 33 kg skinless chicken pieces rinced and patted dry
- 1 or - clove garlic,
- 2 ml or 1/21/2 ml grated orange rind
- 150 ml or 2/32/3 ml orange juice
- 1 L or 44 L Kellogg's Corn Flakes* cereal
- 250 ml or 11 ml Kellogg's Corn Flake Crumbs*
- 30 ml or 22 ml finely chopped parsley
- 2 ml or 1/21/2 ml salt
- 1 ml or 1/41/4 ml pepper
- 125 ml or 1/21/2 ml all-purpose flour
- 2 or - eggs,
- - or - vegetable cooking spray
Directions
1. In shallow glass baking dish, place chicken pieces in single layer. Combine garlic, orange rind and juice; pour over chicken. Cover and chill at least 2 hours, turning pieces several times. Remove chicken; drain well.
2. In shallow bowl or pan, combine crushed cereal or crumbs, parsley, salt and pepper. In second shallow bowl or pan, place flour.
3. Coat drained chicken pieces with flour. Dip into beaten eggs. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray.
4. Bake at 180°C (350°F) about 1 hour or until chicken is tender, no longer pink inside and juices run clear. (Do not cover pan or turn chicken while baking.)
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
