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-1 Timothy 6:8

Oven Fried Cornflake Chicken

• 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.