Garlicky Baked Crispy Chicken recipe  » Recipes  »
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    • by Jessie Bahrey

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      Trying to lose a few pounds after Christmas meant that I began to search out diet-friendly, low-fat and low calorie recipes using foods I really liked. One of the chicken recipes I came across was this following one. You can either remove the skin, making it even more low-fat, or leave the skin on; either way, whichever you prefer taste-wise, the cornflakes make it very crispy.

      Each piece of chicken is about 275 calories, and I served this entrée with wild rice and a salad of mixed baby greens for a healthy, calorie-wise meal that was very filling.


      ½ cup buttermilk or low-fat yogurt 3 cloves garlic, pressed or pounded into a paste ½ teaspoon rubbed sage or dry sage, crumbled ½ teaspoon each salt and black pepper ¼ teaspoon cayenne pepper 2 ...

      • pounds bone-in skinless chicken pieces 2 ½ cups cornflakes


        In a large bowl, mix together buttermilk, garlic, sage, salt, pepper, and cayenne; add chicken and toss to coat (I had to roll to coat, actually). Refrigerate, stirring occasionally, at least 30 minutes, or preferably 2-6 hours.

        In a food processor, pulse cornflakes into crumbs. Piece by piece, lift the chicken from the marinade, allowing excess to drip off,

        and roll in crumbs to coat. Place on rack over baking sheet. Bake in centre of 400 F oven until crispy and golden brown, about 40 minutes.

        Makes 4 servings.

        I actually prepared the marinade and left the chicken in it in the refrigerator overnight, and it was great! It is a time efficient way to make something on the weekend that you can just take out of the fridge and cook on a weekday.

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