Ingredients
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2 1/2 lbs skinless chicken pieces
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3/4 cup mayonnaise, can use lowfat but not fat free
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1 tablespoon lemon juice
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1/4-1/2 teaspoon salt, to taste
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1 teaspoon Worcestershire sauce
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1/8-1/4 teaspoon hot sauce, to taste
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1/2 teaspoon garlic powder
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1/2 teaspoon celery salt
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1/2 teaspoon dry mustard
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1/4 teaspoon pepper
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1/4 teaspoon sweet paprika
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1 1/2 cups crushed corn flakes
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2 tablespoons chopped parsley
Instructions
- In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
- Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
- After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
- Preheat oven to 350 degrees Fahrenheit.
- Place crushed corn flakes and parsley in a shallow dish; mix well.
- Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
- Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.