Crispy Herbed Chicken

Yield:
5 servings

Ingredients:

  1. 1/2 cup Quaker or Aunt Jemima Enriched Corn Meal
  2. 1/4 cup all-purpose flour
  3. 2 tablespoons grated Parmesan cheese
  4. 1-1/2 teaspoons Italian seasoning
  5. 1/4 teaspoon garlic salt (optional)
  6. 1/4 teaspoon pepper
  7. 1 2-1/2 to 3-lb. broiler-fryer chicken, cut up, skinned
  8. 1/2 cup skim milk
  9. 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


TDS 3