Potato bud chicken


4 boneless skinless chicken breasts (4 ounces each)

 2 small skinless chicken drumsticks (2 1/2 oz. each)

3 tablespoons all purpose flour 
1/2 teaspoon each:  poultry seasoning, seasoning salt, paprika, and garlic salt 
1/4 teaspoon black pepper 
1 1/2 cups crushed Corn flacks 
1 tablespoon dried parsley flakes 
2 egg whites 
1 tablespoon water 
nonstick cooking spray

Preheat oven to 375°.  Rinse chicken, pay dry with paper towels.  Trim fat from chicken.  

Combine flour, poultry seasoning, garlic salt and pepper, seasoning salt, paprika In large plastic bag.   Combine cornflakes and parsley in a  shallow bowl.  Whisk egg white and water in another bowl.

Add chicken to flour mixture one or two pieces at a time. Seal bags; shake until chicken is well coated. Remove chicken from bag, shaking off excess flour.  Dip into the egg white mixture, coating it on all sides. Roll in crumb mixture. Place in shallow baking pan. Repeat process with remaining chicken pieces:  chicken flour, egg white, and crumb mix.

Lightly spray chicken pieces with cooking spray. Bake breasts 18 to 20 minutes or until no longer pink in the center. Bake drumsticks about 25 minutes or until juices runs clear. Serves four.

5/1/2018  Used recipe as stated.  Needed more corn flakes.

5/31/2018. Used dried minced onion, kosher salt and pepper too.  Tastier.  Try frying spices for 20 seconds first.  4 bone in chicken thighs and 1 half breast with ribs.

9/29/2019
Used thawed 5 bone in chicken thighs without skin.  Added corn Chex with corn flakes.  Also 1/2 teaspoon brown sugar.  Baked at 400 for 40 minutes. 

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