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Honey-Pecan Crusted Chicken

Yield 8 servings
You would expect Southern fried chicken to be served with lots of calories and fat. Not our version, though--we baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (6-ounce) skinned chicken breast halves
  • 8 (4-ounce) chicken drumsticks, skinned
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1 1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
  • 1/2 cup finely chopped pecans
  • Cooking spray

Nutrition Information

  • calories 270
  • caloriesfromfat 30 %
  • fat 8.9 g
  • satfat 1.7 g
  • monofat 3.9 g
  • polyfat 2.6 g
  • protein 25 g
  • carbohydrate 21.4 g
  • fiber 0.5 g
  • cholesterol 71 mg
  • iron 2 mg
  • sodium 416 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 400°.

    Measuring Honey
    Measuring Honey
  2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

  3. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400° for 40 minutes or until done.