Flour Shake And Bake For Chicken

1. Mix the flour, salt, paprika, pepper and dry mustard in a plastic or paper bag.

2. Preheat oven to 350 degrees Fahrenheit.

3. Wash chicken pieces; pat dry on paper towels.

4. Beat an egg or two and some milk (depending on quantity of chicken) together.

5. Dip chicken pieces in the egg mixture.

6. Place about 1 Tablespoon of flour mixture per piece of chicken in a plastic bag.

7. Shake chicken pieces, one at a time, until coated. Discard any leftover used mixture.

8. Place coated chicken pieces, skin side up, on a cookie sheet with sides.

9. Bake chicken pieces at 350 degrees Fahrenheit for about 30 minutes, up to one hour, or until chicken is completely done.

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Nutrient	Quantity
Total fats	0.3083 g
Protein	0.3718 g
Carbohydrates	1.4529 g
Energy	7.3651 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0109 g
Water	0.8234 g
Aspartic acid	0.0697 g
Calcium, Ca	7.2114 mg
Lutein + zeaxanthin	458.7755 g
Fiber, total dietary	0.8941 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	613.0589 g
Niacin	0.2394 mg
Vitamin A, RAE	57.6074 g
Arginine	0.0214 g
Riboflavin	0.0294 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0108 g
Fatty acids, total saturated 20:1	0.0006 g
Glutamic acid	0.0561 g
Sodium, Na	1.7382 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0018 g
Total lipid (fat)	0.3083 g
Manganese, Mn	0.0733 mg
Fructose	0.155 g
Proline	0.0572 g
Fatty acids, total saturated 16:0	0.0353 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.0187 g
Choline, total	1.2199 mg
Sugars, total	0.2473 g
Serine	0.0152 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0087 g
Vitamin B-6	0.051 mg
Selenium, Se	0.1642 g
Ash	0.1988 g
Fatty acids, total saturated 18:1 undifferentiated	0.0389 g
Pantothenic acid	0.0629 mg
Phenylalanine	0.0153 g
Copper, Cu	0.0212 mg
Betaine	0.1889 mg
Thiamin	0.0084 mg
Methionine	0.0049 g
Iron, Fe	0.5237 mg
Carbohydrate, by difference	1.4529 g
Phosphorus, P	8.0145 mg
Folate, total	1.2459 g
Tocopherol, gamma	0.1003 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	0.0575 g
Alanine	0.0165 g
Valine	0.0188 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	0.1703 g
Glycine	0.0192 g
Carotene, alpha	13.7778 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.0041 g
Zinc, Zn	0.1045 mg
Isoleucine	0.0142 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0019 g
Fatty acids, total polyunsaturated	0.1817 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.0241 g
Tocotrienol, alpha	0.0932 mg
Vitamin A, IU	1152.0546 IU
Folate, DFE	1.2459 g
Tryptophan	0.0018 g
Vitamin C, total ascorbic acid	0.429 mg
Phytosterols	4.2895 mg
Galactose	0.0048 g
Fatty acids, total polyunsaturated 18:1 c	0.0388 g
Fatty acids, total saturated 20:0	0.0011 g
Tyrosine	0.0101 g
Vitamin K (phylloquinone)	3.8196 g
Fatty acids, total saturated	0.0533 g
Histidine	0.0063 g
Fatty acids, total monounsaturated	0.0416 g
Threonine	0.012 g
Folate, food	1.2459 g
Cryptoxanthin, beta	142.5832 g
Vitamin E (alpha-tocopherol)	0.684 mg
Magnesium, Mg	4.7723 mg
Lysine	0.0166 g
Potassium, K	58.5009 mg
Cystine	0.0057 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
Pepper	0 teaspoon	0.7216	0.1839	0.0094
purpose flour	0.5 cup	0	0	0