Sunday Fried Chicken

"We had a very large family—seven children", says Marc Racicot, governor of Montana. "Every Sunday and for picnics we had chicken. Those days it was French-fried." And, he adds, it was always served with French-fried potatoes and broccoli with cauliflower.
Makes 4 servings


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4 chicken breast halves (about 1/2 lb. each) or whole legs (thigh and drumstick, about 1/2 lb. each)
2 1/2 cups cornflakes
1 teaspoon dried thyme
3/4 teaspoon paprika
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
2 large egg whites
Cooking oil spray


1. Remove and discard skin and excess fat from chicken. Rinse chicken and pat the pieces dry.

2. Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs.

3. Add thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bag; shake to mix.

4. In a shallow bowl, beat egg whites with a fork until slightly frothy.

5. Coat chicken pieces with egg white, drain briefly, then put in bag with crumb mixture, 1 piece at a time. Turn bag to coat chicken well.

6. Arrange chicken pieces slightly apart in a 10- by 15-inch nonstick pan. Lightly mist chicken with cooking oil spray.

7. Bake chicken in a 425° oven until meat is no longer pink in thickest part (cut to test), about 25 minutes for breasts, about 30 minutes for legs.

8. Add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 228
Caloriesfromfat 7.5 %
Protein 37 g
Fat 1.9 g
Satfat 0.5 g
Carbohydrate 13 g
Fiber 0.2 g
Sodium 573 mg
Cholesterol 86 mg