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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead)
4 whole chicken leg quarters 1/3 cup flour 1 tsp. salt 1 cup cornflake crumbs 1/4 tsp. cayenne pepper 2 eggs 1 tsp. hot sauce 1 1/2 lbs. potatoes, peeled, cut into 1/2" pieces 1/4 cup bottled blue cheese dressing
Directions
Preheat oven to 400 degrees. Coat large jellyroll pan with cooking spray. Cut each chicken quarter into 2 pieces at joint; remove skin. On wax paper combine flour and 1/2 tsp. salt. On another sheet of paper combine cornflake crumbs, cayenne and remaining salt. In shallow bowl lightly beat eggs with hotsauce. Coat each chicken piece with flour mixture, shaking off excess; dip into egg then coat with cornflake mixture. Arrange chicken on pan; coat with cooking spray. Bake, turning once, until browned and cooked through, about 15 minutes a side. In pot combine potatoes with salted water to cover. Bring to boil; reduce heat to medium. Cook until tender 15 minutes; drain. Return to pot; mash. Stir in dressing.
Makes 4 servings.
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