Oven-Crisp Chicken
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 288 |
| pro | 28 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 106 mg |
| sodium | 521 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 16 |
| vit A | 5 |
| folate | 2 |
Crunchy, dry melba toast makes the crispiest chicken with the least amount of fat — just a few spoonfuls of butter tossed with the crumbs. This coating would work equally well on skinless thighs or chicken fingers.
Ingredients
- 16 melba toasts
- 2 tbsp butter, melted
- 2 tbsp light mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 chicken drumsticks, (about 2 lb/1 kg) skinned
Preparation
In food processor or plastic bag, crush melba toasts until in coarse crumbs; transfer to bowl. Add butter; toss to combine. Set aside.
In small bowl, whisk together mayonnaise, mustard, thyme, salt and pepper; spread over chicken. Dip into crumb mixture, turning and pressing to coat.
Place chicken on rack on rimmed baking sheet; bake in 425°F (220°C) oven for about 35 minutes or until golden and juices run clear when chicken is pierced.
- Keywords : Main Course; Kid-Friendly; Chicken; Butter; Bake; Dijon mustard; Mayonnaise;
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