8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)
1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
1/4 cup light mayonnaise
Zest and juice of 1 lemon
1 egg white
1/2 tsp hot sauce
1 1/4 cups cornflake crumbs
Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.
Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.
Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.
11g total fat
3g saturated fat
4g monounsaturated fat
Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen.
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