Sunday Fried Chicken

recipe
"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.

Yield:

Makes 4 servings

Recipe from

Sunset

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

Ingredients

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

Preparation

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.