Eat Recipes |
Oven Fried Corn Flake Chicken |
| Ingridients: 3 lb chicken, cut up, fryer 2 each egg, large, beaten 4 tablespoon milk 2 1/2 cup corn flakes, crushed 2 teaspoon salt 1/2 teaspoon pepper 5 tablespoon butter; melted |
Preparation: Crush but do not pulverize the corn flakes. Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
267.51 |
| Energy | kcal |
799 |
| Protein | g |
74.49 |
| Total lipid (fat) | g |
46.53 |
| Ash | g |
7.8 |
| Carbohydrate, by difference | g |
17 |
| Fiber, total dietary | g |
0.4 |
| Minerals | ||
| Calcium, Ca | mg |
219 |
| Iron, Fe | mg |
7.71 |
| Magnesium, Mg | mg |
94 |
| Phosphorus, P | mg |
625 |
| Potassium, K | mg |
823 |
| Sodium, Na | mg |
1722 |
| Zinc, Zn | mg |
5.14 |
| Copper, Cu | mg |
0.161 |
| Manganese, Mn | mg |
0.101 |
| Selenium, Se | mcg |
60.9 |
| Vitamins | ||
| Vitamin C | mg |
7.4 |
| Thiamin | mg |
0.457 |
| Riboflavin | mg |
0.662 |
| Niacin | mg |
36.877 |
| Pantothenic acid | mg |
2.868 |
| Vitamin B-6 | mg |
2.125 |
| Folate | mcg |
141 |
| Vitamin B-12 | mcg |
2.21 |
| Vitamin A, IU | IU |
1154 |
| Vitamin E | mg_ATE |
1.409 |
| Lipids | ||
| Fatty acids, total saturated | g |
18.07 |
| Fatty acids, total monounsaturated | g |
17.15 |
| Fatty acids, total polyunsaturated | g |
7.129 |
| Cholesterol | mg |
259 |