Oven-Crisp Chicken Oven-Crisp Chicken

[migration] empty title 168 Image by: [migration] empty title 168 Author: Canadian Living

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



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


  • Iron 16.0
  • Folate 2.0
  • Calcium 4.0
  • Vitamin A 5.0
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Oven-Crisp Chicken