This is our version of chicken that usually calls for flour, egg and crumbs. The wheat germ and potato flakes provide more nutrients and the chicken has a crisp crust with an almost nut-like flavor.

1/4 c. wheat germ
1/4 c. mashed potato flakes
1/4 c. buttermilk
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. garlic salt
Dash of pepper
1 broiler-fryer, cut up and skinned

Sprinkle chicken with salt and pepper and let stand for 1/2 hour. Then dip chicken pieces into buttermilk and shake in a plastic bag in which you have combined the wheat germ, mashed potato flakes, garlic salt, and paprika. Place chicken in baking dish sprayed with non-stick oil and bake in a 350 degree oven about 35 minutes, or until chicken is nicely browned and tender. Serves 4.

Each serving equals: Exchanges: 3 meat, 1/2 bread; Calories: 166; Grams: protein 24, carbohydrates 9, fat 4.

For variety, add oregano or tarragon to the dry ingredients. If you like a cheesy flavor, add 1 tablespoon of Parmesan cheese.