Dale's Food Pride Recipes
https://dalesfoodpride.com/Recipes/Detail/3874/Crispy_Herbed_Chicken
Crispy Herbed Chicken
Yield: 5 servings
Ingredients
| 1/2 | cup | Quaker or Aunt Jemima Enriched Corn Meal | |
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| 1/4 | cup | all-purpose flour | |
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| 2 | tablespoons | grated Parmesan cheese | |
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| 1-1/2 | teaspoons | Italian seasoning | |
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| 1/4 | teaspoon | garlic salt (optional) | |
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| 1/4 | teaspoon | pepper | |
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| 1 | 2-1/2 to 3-lb. broiler-fryer chicken, cut up, skinned | ||
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| 1/2 | cup | skim milk | |
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| 3 | tablespoons | margarine, melted | |
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Directions:
Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10-inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender.
Variation: Fish. Substitute 1-1/2 lbs. fresh or frozen, thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on rack in broiler pan. Broil 5 inches from heat 5 to 8 minutes or until fish flakes easily with fork and turns golden brown. 6 servings Source: Quaker
Please note that some ingredients and brands may not be available in every store.
Dale's Food Pride Recipes
https://dalesfoodpride.com/Recipes/Detail/3874/Crispy_Herbed_Chicken
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