Flaked Chicken


Every Wednesday night, my husband and I have dinner with my grandparents. So, more often than not, I plan my recipe testing days so that they align with our dinner date so I can box up some goodies and bring it to them. Now, most of the time, my grandfather can't eat more than a bite of my treats which has him consistently asking me, "when are you going to make me something with Splenda® Naturals Stevia Sweetener, in it so I can enjoy more than a bite? What am I, chopped liver?". Well, this one was made just for you, gramps! And, I know, I know, I'll have to make you another batch since you were out of town when I made these. Don't worry, they were enjoyed by moi! Can't wait to make them again—and again! 


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1. TO MAKE YOUR DREDGES. preheat your oven to 400º.

In your mixing bowl, whisk together your milk and eggs. Set aside.

In your food processor, blend down 3 cups of your flakes until you have an even coarse flour texture—about 10 seconds.

Pour both your blended and whole flakes into your casserole dish.

Add in your Splenda® Naturals Stevia Sweetener, cayenne, salt and pepper and mix it all together.

2. TO COAT YOUR CHICKEN. place your metal cooling rack on top of your baking sheet.

Line your dredging station. Left to right: milk and egg mixture, flake mixture, baking sheet with cooling rack on it.

One by one, coat your chicken with your milk and egg mixture, then coat it in your flake mixture and then place it on your cooling rack on your baking sheet.

Bake till your chicken is 165°—about 30 minutes.

3. TO MAKE YOUR BUTTER SAUCE. in your mason jar, combine your melted butter, 

Splenda® Naturals Stevia Sweetener, salt and pepper.

Pour it over your hot chicken or leave it on the side for dipping.