Title: Crunchy Chicken Bake
Categories: Diabetic Poultry Main
Yield: 6 Sweet ones

1		Broiler-fryer chicken;* (about 2 1/2 pounds)
1	c	Buttermilk;
1/2	ts	Garlic powder;
1/2	ts	Hot or mild paprika;
1/4	ts	Salt;
2	c	Cereal flakes; finely crushed

Preheat oven to 350 degrees. Coat a 13" X 9" baking dish with non-stick cooking spray. Cut chicken in pieces and remove skin. Rince and pat dry. Dip chicken pieces in buttermilk. Combine remaining ingredients in a paper or plactic bag. Place chicken in bag, shake until coated and place in baking dish. Bake 50 minutes. or until crisp. * Any poultry or chicken pieces will work for this very well. Serve wtih Garlic Cauiflower, Parsley Potatoes and green salad. Food Exchanges per serving: 4 LOW-FAT MEAT EXCHANGES + 1/2 STARCH/BREAD EXCHANGE; CAL: 262; CHO: 102mg; CAR: 8g; PRO: 35g; SOD: 306mg;

Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master

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