Crunchy Munchy Chicken
Recipe from
Better Homes and Gardens
Thanks to the cornmeal coating, the chicken stays crunchy on the outside without being fried.
Ingredients
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2 poundsmeaty chicken pieces (breasts, thighs, and drumsticks)see savings
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2 cupscorn bread stuffing mixsee savings
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1eggsee savings
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2 tablespoonsmilksee savings
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2 tablespoonshoney (optional)see savings
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2 tablespoonsmargarine or buttersee savings
Directions
1.
Turn on oven to 375 degree F. Remove skin from chicken by pulling it away from meat; throw skin away. Put chicken pieces aside. Pour stuffing mix in a plastic bag; seal or tie plastic bag closed. Use a rolling pin to crush stuffing mix. Pour stuffing mix into a pie plate.
2.
Crack the egg into a mixing bowl. Beat egg with a fork until white and yolk are mixed. Add milk to beaten egg. Stir in honey, if you like.
3.
Dip each piece of chicken into egg mixture, turning to coat completely. Then roll each chicken piece in crumb mixture. Press crumbs onto chicken pieces so they stick. Place chicken pieces, meaty sides up, in a 13 x 9 x 2-inch baking pan. Sprinkle chicken with any remaining stuffing mix.
4.
Put butter or margarine in a saucepan. Put pan on a burner; turn burner to low heat. When margarine is melted, turn off burner and remove saucepan from heat. Drizzle melted margarine over the chicken pieces.
5.
Put baking pan in oven. Bake 45 to 55 minutes or until no pink color is left in the center of a chicken piece. (To check chicken for doneness, use hot pads to remove pan from oven and cut into a chicken pieces with a knife to check that chicken isn't pink.) Turn off oven. Let pan stand 5 minutes to cool slightly before serving. Makes 4 servings.
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