Directions: 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|
|Calories from Fat: 861 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 4044
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