Crispy Herbed Chicken
½ cup corn meal
¼ cup all-purpose flour
2 T grated parmesean cheese
1 ½ t Italian seasoning
¼ t garlic salt (optional)
¼ t pepper
One 2 ½ to 3 lb broiler-fryer chicken, cut up, skinned (I used three pounds of boneless, skinless breasts)
½ cup skim milk
3 T margarine, melted
Heat oven to 400 degrees.
Combine dry ingredients.
*Note* I generously salt my chicken before this next step. The recipe does not call for it to be done...I find it to be a key to any good fried chicken.
Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10 inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender.
