Oven-Crisp Chicken

[migration] empty title 168 Author: Canadian Living Credits: [migration] empty title 168

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.

  • Portion size 4 servings

Ingredients

  • 16 melba toasts
  • 2 tablespoons butter melted
  • 2 tablespoons light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 chicken drumsticks (about 2 lb/1 kg) skinned

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 521 mg
  • Protein 28 g
  • Calories 288.0
  • Total fat 14 g
  • Cholesterol 106 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oven-Crisp Chicken

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