Crispy Baked Chicken
|Onion||1 Medium, minced|
|Garlic clove||1 Small, minced|
|Plain yogurt||8 Ounce (1 Container)|
|Ground ginger||1 1⁄2 Teaspoon|
|Broiler fryer chicken||3 Pound, cut up|
|Whole wheat flake cereal||3 1⁄2 Cup (56 tbs), crushed|
|Regular toasted wheat germ||1⁄4 Cup (4 tbs)|
1. Prepare marinade: In 1-quart saucepan over medium heat, melt 2 tablespoons butter or margarine (1/4 stick); add onion and garlic, and cook until tender, stirring occasionally. Spoon onion mixture into a medium-sized bowl; stir in yogurt, ginger, salt, and pepper. Add chicken, turning to coat with marinade. Cover and refrigerate 2 hours, turning chicken occasionally.
2. Preheat oven to 400°F. On waxed paper, mix cereal and wheat germ; use to coat chicken.
3. In 13" by 9" baking dish in oven, melt 3 tablespoons butter or margarine. Remove baking dish from oven. Arrange chicken, skin side up, in single layer in baking dish; bake 40 minutes or until golden brown and fork-tender.