May 12, 2010

Crispy Baked Chicken

chicken parts, main dish, picnic

Presented by

43 ratings

Prep time: 10 minutes
Baking time: 45 to 50 minutes
Servings: 6
Partner: Zucchini Potatoes

Everyone knew the key to Grandma’s baked chicken was the crunchy cornflake coating.

Ingredients

8 ounces (1 cup) French onion dip
Milk
1 cup cornflake crumbs
1/2 cup wheat germ
6 skinless chicken-breast halves or thighs (about 1 1/2 pounds)

Directions

1

Preheat the oven to 350°F. Grease a shallow baking pan.
2

Place onion dip in shallow bowl; stir until smooth. Add milk to dip, 1 tablespoon at a time, until a pourable consistency is reached.
3

Combine cornflake crumbs and wheat germ on a baking sheet lined with waxed paper.
4

Dip chicken pieces in milk mixture, then roll in cornflake mixture. Place chicken pieces in prepared pan. Bake until an instant- read thermometer inserted in center of meat reaches 180F and juices run clear, 45 to 50 minutes.
5

Serve this dish with hot buttered corn-on-the-cob and a crisp tossed salad, if desired.

Grandma's Secret Trick

After working with raw chicken and other raw poultry and meats, Grandma would thoroughly wash her hands with hot soapy water and do the same with the utensils and cutting board that came into contact with the raw meat. These good habits helped prevent the spread of harmful bacterial growth around the kitchen.