Wednesday, February 12, 2014
Cornflake Crusted Baked Chicken
3 large chicken legs (skinless)
1/4 cup all purpose flour
1/4 tsp black pepper
2 tbsp. milk
1 large egg
1 cup crushed cornflake
1 tbsp. chopped fresh parsley
2 tbsp. melted butter or olive oil
2 tbsp. lemon juice
Salt and pepper to taste
Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle chicken legs with salt & pepper. Combine the flour and black pepper, milk and egg (whisked together), and cornflakes and parsley in three separate shallow dishes. Dredge each chicken in the flour, dip in the egg mixture, and coat with cornflakes. Arrange chicken on the baking sheet.
Stir together the butter and lemon juice and drizzle over the chicken. Bake (165 degrees) about 45 minutes until chicken is golden and cooked through.