Crispy Oven-Fried Chicken
Keep the flavor but cut down on the fat and sodium with this oven-fried chicken recipe. A welcome addition to your next family meal or potluck.
contains dairycontains meat
Ingredients
US
Metric
- 1/2 cup non-fat (skim) (or buttermilk)
- 1 teaspoon poultry seasoning
- 1 cup cornflakes, crumbled
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons crushed pepper flakes
- 1 teaspoon ground ginger
- 4 chicken breasts, skinless
- 4 chicken drumsticks, skinless
- 1/4 teaspoon paprika
- 1 teaspoon vegetable oil (to grease baking pan)
Make it lactose-friendly
- 1/2 cup non-fat (skim) (or buttermilk) → lactose-free milk + 1 tsp lemon juice per cup
Steps
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Add 1/2 teaspoon of poultry seasoning to milk.
- Combine remaining 1/2 teaspoon of poultry seasoning and all other spices (except paprika) with cornflake crumbs and place in a plastic bag.
- Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
- Refrigerate for 1 hour.
- Remove from refrigerator and sprinkle lightly with paprika for color.
- Evenly space chicken on greased baking pan. Cover with aluminum foil and bake for 40 minutes.
- Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away form 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.)
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 204 |
|---|---|
| Protein | 30.0 g |
| Fat | 5.0 g |
| Carbs | 9.0 g |
| Fiber | 1.0 g |
| Sodium | 232 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)