Honey-Pecan Crusted Chicken

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.

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

Note:

July 1997