Crispy oven-fried chicken—Hawaiian-style! What's not to love?
3 pounds chicken pieces (with or without skin), rinsed and dried
1/2 teaspoon salt
1 large egg, slightly beaten
1/3 cup frozen pineapple-orange juice concentrate, thawed
4 cups Kellogg's Corn Flakes® (crushed to 1 cup) or 1 cup Kellogg's® Corn Flake Crumbs
1/2 cup flaked coconut
1/2 teaspoon curry powder
3 tablespoons margarine or butter, melted
- Place chicken in single layer in shallow dish. Sprinkle with salt. Stir together egg and juice concentrate. Pour over chicken. Cover and chill at least 1 hour, turning pieces several times.
- Place corn flake crumbs in shallow dish or pan. Stir in coconut and curry powder. Drain chicken pieces slightly. Coat with cereal mixture. Place in single layer, skin side up, in shallowbaking pan, coated with cooking spray or foil-lined. Drizzle with margarine.
- Bake in a preheated oven at 350°F (175°C) about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
Makes 6 servings.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.