Ingredients
2 tablespoons butter, melted1 cup crushed cornflakes1 cup all-purpose flour1-1/2 teaspoons seasoned salt3/4 cup egg substitute4 chicken drumsticks (4 ounces each), skin removed4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
Preparation
Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat.
Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10-15 minutes longer.
