• Crispy Oven-fried Chicken

    For less fat, bake chicken in the oven instead of frying.

    Nutrition Facts

    Serving Size ½ breast or 2 small drumsticks
    Calories 256
    Total Fat 5 g
    Saturated Fat 1 g
    Cholesterol 82 mg
    Sodium 286 mg

    Servings and Times

    Servings 6

    Ingredients and Preparation

    Ingredients Measures
    Skim milk or buttermilk ½ cup
    Poultry seasoning 1 teaspoon
    Cornflakes, crumbled 1 cup
    Onion powder 1½ tablespoons
    Garlic powder 1½ tablespoons
    Black pepper 2 teaspoons
    Dried hot pepper, crushed 2 teaspoons
    Ginger, ground 1 teaspoon
    Chicken, skinless (4 breasts, 4 drumsticks) 8 pieces
    Paprika A few shakes
    Vegetable oil (use to grease baking pan) 1 teaspoon
    1. Preheat oven to 350°F.
    2. Add ½ teaspoon of poultry seasoning to milk.
    3. Combine all other spices with cornflake crumbs and place in a plastic bag.
    4. Wash chicken and pat dry. Dip chicken into milk, shake then quickly shake in bag with seasoning and crumbs.
    5. Refrigerate for 1 hour.
    6. Remove from refrigerator and sprinkle lightly with paprika for color.
    7. Evenly space chicken on greased baking pan.
    8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.” (Do not turn chicken during baking.)
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