Recipe by *Parsley*
Yummy and much healthier than deep-fried chicken. Prep time includes marinating in the moist coating.
Top Review by Mustang Sally 54269
I tried this recipe and agree it is tasty... however, I'm on a mission to find a way to keep the coating on the chicken pieces. Others suggested using a wire rack to cook on, but the coating still gets stuck to that also. Maybe we need to incorporate egg somehow... it may be the key to adhear the coating to the mayo layer. I like worcestershire so I think I'll add a couple extra splashes next time (& cut back the mayo abit). Enjoyed the recipe, thanks for sharing.
- 2 1⁄2 lbs skinless chicken pieces
- 3⁄4 cup mayonnaise, can use lowfat but not fat free
- 1 tablespoon lemon juice
- 1⁄4-1⁄2 teaspoon salt, to taste
- 1 teaspoon Worcestershire sauce
- 1⁄8-1⁄4 teaspoon hot sauce, to taste
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon sweet paprika
- 1 1⁄2 cups crushed corn flakes
- 2 tablespoons chopped parsley
Directions See How It's Made
- In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
- Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
- After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
- Preheat oven to 350 degrees Fahrenheit.
- Place crushed corn flakes and parsley in a shallow dish; mix well.
- Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
- Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.