- 3 pounds fryer chicken cut up (or chicken parts)
- 2 eggs
- 1/2 cup buttermilk or milk
- 3/4 cup crushed cornflakes
- 1/3 cup ground flax
- 2 teaspoons paprika
- 2 teaspoons dried crushed parsley
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/4 cup canola margarine, melted
- 1 clove garlic, minced (optional)
- Preheat oven to 190 degrees C (375 degrees F). Rinse chicken in cold water, pat dry with paper towel.
- In a bowl, beat eggs until frothy, stir in buttermilk. In a plastic or paper bag combine crushed cornflakes, flax, paprika, parsley, salt, poultry seasoning and pepper. Dip chicken into egg mixture, and then coat with seasoned crumb mixture.
- Arrange pieces on foil or parchment lined baking sheet. Add garlic (if desired) to melted canola margarine and drizzle over chicken.
- Bake on centre rack until chicken is tender, and juices run clear, about 50 – 60 minutes.