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Sunday Fried Chicken

Yield Makes 4 servings
"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.


  • 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

Nutrition 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

How to Make It

  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.