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From Dianne, CA, 05-04-2004
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Msg ID 3124205
Extra-Crunchy Country-Style Oven-Fried Chicken
Source: A Guy's Guide to Great Eating, Don Mauer
Servings: 6

1/2 cup all-purpose flour
2 teaspoons dried thyme, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon fresh-ground black pepper
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper or to taste
2 large egg whites
1/4 cup nonfat buttermilk
2 teaspoons Dijon mustard
4 cups corn flakes
3 pounds skinless boneless chicken breast halves, about 6 pieces, rinsed under cold water and patted dry

Place the oven rack in the lower-middle position and preheat the oven to 450 degrees. Spray a jelly-roll pan with vegetable oil.

Place the flour, thyme, basil, oregano, cumin, garlic powder, pepper, salt, curry powder and cayenne in a 1-quart recloseable plastic bag. Seal and shake until combined. Set aside.

In a small bowl, whisk together the egg whites, buttermilk and mustard. Set aside.

Place the corn flakes in a food processor with the steel blade in place and process, pulsing, until broken up but not turned into crumbs. Place in a medium bowl.

One at a time, place each chicken breast in the seasoning bag and shake until coated. Then dip it into the buttermilk mixture and then into the corn flakes, firmly pressing the corn flakes onto the chicken breast. Place each chicken breast, not touching, on the jelly-roll pan. Spray the chicken lightly with vegetable oil.

Bake for 20 minutes, or until the coating is golden and the chicken is cooked through. Serve immediately.

NOTES : Cooking Tip: This chicken stays crunchy for only a short time after it has been removed from the oven.



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