Friday, November 4, 2011

"Fried" Chicken

Happy Foodie FRIDAY!!!! 
I have a great recipe to share today!!!  This is also adapted from Hungry Girls 300 Under 300 cookbook!!  YUM!  Everyone loved this....especially Mike and the kids!!!!  Now that is saying something!!!

Here is the revised recipe - please log into her blog at for the official recipe - I also put it below.   I like mine a little less coated....I know, I'm weird.  So. What.  :)

"Fried Chicken"
8 chicken legs - skin removed
Fiber One cereal - ground to make powder - I keep this in a container so I'm not sure how much to start with; I'd say about a cup
Seasonings - whatever you like - I used Garlic Powder, Cajun seasoning, and salt about 2 t each
1/2 C egg beaters

Mix cereal and seasonings together in a ziploc gallon sized bag. 
Take the chicken and coat it in the eggs then add it to the bag.  Do the shakey shake and put coated legs (hey now!) on a foil lined cookie sheet sprayed with Pam.
Bake at 400' for 20mins then flip and bake 20 more.
Serves 4 - two legs each.   

I promise you, Mike LOVES chicken from the colonial and said that this is almost as good!!!!  WOW!!! 

6 raw chicken drumsticks, skin removed
1/2 tsp. salt, divided
1/2 cup Fiber One bran cereal (original)
1 1/4 tsp. black pepper
3/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. dried oregano
1/4 tsp. chili powder
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Optional: additional seasonings, to taste
Directions:Preheat oven to 400 degrees.

Spray a baking sheet with nonstick spray and set aside. Season chicken with 1/4 tsp. salt and set aside.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 tsp. salt and all other seasonings. Seal bag and shake to mix. Open bag and, if you like, season crumbs to taste with additional seasonings. Set aside.

Place egg substitute in a wide bowl. Two at a time, coat drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks.

Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 - 20 minutes, until crispy and cooked through. Enjoy!


Serving Size: 2 drumsticks
Calories: 184
Fat: 4.5g
Sodium: 567mg
Carbs: 10.5g
Fiber: 5g
Sugars: <0.5g
Protein: 28g

PointsPlus® value 4*

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