4 boneless skinless chicken breast halves (about 4 ounces each)
4 small skinless chicken drumsticks (about 2-1/2 ounces each)
3 tbls all-purpose flour
1/2 tsp poultry seasoning
1/4 tsp garlic salt
1/4 tsp black pepper
1-1/2 cups cornflakes, crushed
1 tbls dried parsley flakes
1 egg white
1 tbls water
Preheat oven to 375°F. Rinse chicken; pat dry with paper towels. Trim fat; discard.
Combine flour, poultry seasoning, garlic salt and pepper in large resealable plastic food storage bag. Combine cornflake crumbs and parsley in shallow bowl. Whisk together egg white and water in small bowl.
Add chicken to flour mixture, 1 or 2 pieces at a time. Seal bag; shake until chicken is well coated. Remove chicken from bag, shaking off excess flour. Dip into egg white mixture, coating all sides. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken, flour mixture, egg white and crumb mixture.
Lightly spray chicken pieces with cooking spray. Bake breast pieces 18 to 20 minutes or until no longer pink in center. Bake drumsticks about 25 minutes or until juices run clear.
Servings: 4 Serving: 1 chicken breast plus 1 drumstick
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