Total Calories: 310
1. Place chicken in single layer in shallow dish. In small mixing bowl, stir together water, oil, whiskey, parsley, ginger and lemon juice. Pour over chicken. Cover and chill at least 2 hours, turning pieces several times. Drain chicken, reserving marinade.
2. Measure KELLOGG'S Corn Flake Crumbs into shallow dish or pan. Stir in salt and garlic salt. Set aside.
3. In small mixing bowl, beat egg slightly. Stir in reserved marinade. Add flour, mixing until smooth. Dip chicken in batter and coat with Crumbs mixture. Place in single layer, skin side up, shallow baking pan coated with cooking spray. Drizzle with margarine.
4. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
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