- 3 pound chicken leg-quarters, skin
and visible fat removed
- 1-1/2 cups cornflakes, made into
about 3/4 cup crumbs
- 2 tablespoons melted margarine
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Non-stick Spray
Preheat the oven to 375°. Four leg-quarters
will make about 3 pounds of chicken. First
yank all of the skin off of your chicken
Next use a sharp knife or kitchen scissors
to snip away all of the visible fat left on
the thighs after they skin is gone. Set the
chicken aside.
Crush the cornflakes until you have
approximately 3/4-cup of crumbs. I do this
by putting them into a deep bowl and mashing
them with the bottom of a sturdy plastic
cup. A food processor will also work, but
then you have to wash it. Use the method
that is best for your circumstances.
Transfer the crumbs to a cereal bowl. Set
aside. In another cereal bowl combine the
melted margarine, lemon juice, salt and
pepper. Squirt a little non-stick spray into
the butter and lemon juice for
emulsification. Use a fork to beat the
mixture together until it is cohesive and
almost creamy. This will take about a minute
of beating.
Dip the raw chicken thighs into the
lemon-margarine mixture and then into the
crumbs. Place the coated pieces on a baking
sheet that has been sprayed with non-stick
spray. Repeat with the remaining chicken.
Arrange them so they don't touch each other
if possible. Bake at 375° for 45 minutes.
Remove from the oven and serve with mashed
potatoes, green beans and a gelatin salad.
This is a traditional Southern favorite.
Makes 4 servings.
Per Serving: 250 Calories; 13g Fat (46.8%
calories from fat); 23g Protein; 10g
Carbohydrate; trace Dietary Fiber; 77mg
Cholesterol; 522mg Sodium. Exchanges: 1/2
Grain(Starch); 3 Lean Meat; 1 Fat.
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