Crispy Oven Fried Chicken
For less fat, bake chicken in the oven instead of frying.
Servings
6 (Serving size: 1/2 breast or 2 small drumsticks)
Prep and cook time
Prep time: 15 min. Cook time: 1 hour 10 min.
Ingredients
- ½ cup skim milk or buttermilk
- 1 teaspoon poultry seasoning
- 1 cup cornflakes, crumbled
- 1½ tablespoons onion powder
- 1½ tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons dried hot pepper, crushed
- 1 teaspoon ginger, ground
- 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
- 1 teaspoon vegetable or olive oil (use to grease baking pan)
- a few shakes paprika
Directions
- Add 1/2 teaspoon of poultry seasoning to milk.
- Combine all other spices with cornflake crumbs and place in a plastic bag.
- Wash chicken and pat dry. Dip chicken into milk then shake off extra milk. Put chicken in bag with seasoning and crumbs.
- Refrigerate for 1 hour.
- Preheat oven to 350° F.
- Remove from refrigerator and sprinkle lightly with paprika.
- Evenly space chicken on greased baking pan.
- Cover with foil and bake for 40 minutes. Remove foil and continue baking for 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may bake faster than the breasts. Crumbs will form a crispy skin. (Do not turn chicken during baking.)
Nutritional information
Each serving provides: 256 calories, fat: 5g, saturated fat: 1g, cholesterol: 82mg, sodium: 286mg