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Crispy oven-fried chicken -- Hawaiian-style!
What's not to love?
Chicken Hawaiian
- 3 pounds chicken pieces (with or without
skin), rinsed and dried
- 1/2 teaspoon salt
- 1 large egg, slightly beaten
- 1/3 cup frozen pineapple-orange juice
concentrate, thawed
- 4 cups Kellogg's Corn Flakes® (crushed
to 1 cup) or 1 cup Kellogg's® Corn Flake Crumbs
- 1/2 cup flaked coconut
- 1/2 teaspoon curry powder
- 3 tablespoons margarine or butter, melted
- Place chicken in single layer in shallow
dish. Sprinkle with salt. Stir together egg and juice concentrate.
Pour over chicken. Cover and chill at least 1 hour, turning pieces
several times.
- Place corn flake crumbs in shallow dish
or pan. Stir in coconut and curry powder. Drain chicken pieces
slightly. Coat with cereal mixture. Place in single layer, skin
side up, in shallowbaking pan, coated with cooking spray or foil-lined.
Drizzle with margarine.
- Bake at 350°F (175°C) about 1
hour or until chicken is tender, no longer pink and juices run
clear. Do not cover pan or turn chicken while baking. Serve hot.
Makes 6 servings.
Recipe provided by Better Homes and Gardens
- BHG.com a member of the Home and Family Network for the best
of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.
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