Try this Cornmeal Crusted Chicken recipe, or contribute your own.
Suggest a better descriptionDirections: Remove the skin and excess fat from the chicken. Coat the chicken pieces with the buttermilk and cover. Refrigerate for 30 minutes. In a bowl, combine the cornmeal, bread crumbs, parmesan cheese, salt, and pepper. Dip the chicken into the beaten eggs and coat thoroughly with the cornmeal mixture. Place the coated pieces on a rack, set onto a baking sheet. Spray the chicken slightly with butter flavored cooking spray. Bake at 425 degrees for 35-45 minutes until golden and cooked through.
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Serving Size: 1 Serving (2548g) | ||
Recipe Makes: 1 | ||
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Calories: 4044 | ||
Calories from Fat: 861 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.7g | 128 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 2919.5mg | 898 % | |
Sodium 9414mg | 325 % | |
Potassium 5565.3mg | 146 % | |
Total Carbohydrate 323.7g | 95 % | |
Dietary Fiber 23.1g | 92 % | |
Sugars, other 300.6g | ||
Protein 447.6g | 639 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4044
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