QUICK CRISPY CHICKEN

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Quick Crispy Chicken image

For a last-minute dinner that's also family-friendly, prepare chicken with a homemade shake-in-the-bag crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

4 cups cornflakes, crushed
1 tablespoon vegetable oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 teaspoon crumbled dried rosemary or thyme
Bone-in chicken pieces
1 large egg
1 tablespoon water

Steps:

  • For the Crispy Cornflake Coating: In a large resealable plastic bag, combine 4 cups cornflakes, crushed, 1 tablespoon vegetable oil, 1/2 teaspoon coarse salt, 1/4 teaspoon ground pepper, and 1 teaspoon crumbled dried rosemary or thyme. Makes 1 3/4 cups.
  • Heat oven to 400 degrees. Working with a couple of pieces at a time, dip chicken in egg wash (1 large egg beaten with 1 tablespoon water), and add to the mixture in the bag, shaking and patting to coat. Arrange chicken on a rimmed baking sheet, and bake until cooked through, about 30 minutes.

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