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Chicken: 7 pt. Oven Fried Chicken & Chips

Source of Recipe

Jane Starr


List of Ingredients

--CHIPS--
1 tablespoon olive oil or 2 T or vegetable oil
1/4 teaspoon pepper
3 pounds baking potatoes peeled*
salt *as desired

--Chicken--
1/2 cup all-purpose flour
1/4 teaspoon pepper
1/3 cup liquid egg substitute or 1 egg
3 tablespoons water
1 cup corn flake crumbs
3 tablespoons grated Parmesan cheese
1 dash Cajun spice
3 pounds skinless boneless chicken breast *about 8 pieces pounded flat
1/2 teaspoon salt *as desired
2 tablespoons Old Bay Seafood seasoning


Recipe

1. In a medium bowl, combine oil, salt and pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture; toss to coat. Place on a 15-by-10-by-1-inch baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25 to 30 minutes or until golden brown and crisp.

2. Meanwhile, combine flour and pepper in a shallow dish. In a second dish,
beat egg substitute and water. In a third dish, combine cornflakes, cheese, Cajun spice
and Old Bay seasoning. Dredge chicken in flour, then dip in egg mixture, and coat with
crumb mixture. Place on a baking sheet that has been coated with nonstick
cooking spray. Bake at 425 degrees for 20 to 30 minutes or until chicken is done. Serve with chips. Serves 10.


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Jane's Notes: I created this 5/19/99, and it is excellent! Very nice and crispy ! I adapted this recipe from a Taste of Home recipe for fish and chips. I flash froze the chicken on a cookie sheet and then transferred it to a ziploc freezer bag. One month later, I reheated it in the toaster oven at 350°F for about 15-20 minutes. It did not get soggy!


Per serving (excluding unknown items): 313 Calories; 4g Fat (12% calories from fat); 36g Protein; 31g Carbohydrate; 81mg Cholesterol; 348mg Sodium
Food Exchanges: 2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Fat