Crunchy Munchy Chicken
Thanks to the cornmeal coating, the chicken stays crunchy on the outside without being fried.
Recipe from Better Homes and Gardens
2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
2 cups corn bread stuffing mix
2 tablespoons milk
2 tablespoons honey (optional)
2 tablespoons margarine or butter
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.
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.
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 isnt pink.) Turn off oven. Let pan stand 5 minutes to cool slightly before serving. Makes 4 servings.
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