Crispy Oven-Fried Chicken

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1/2 cup fat free milk 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 dried hot pepper, crushed
  • 1 teaspoon ginger, ground
  • 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
  • A few shakes paprika
  • 1 teaspoon vegetable oil

Instructions

  1. Preheat oven to 350 F.
  2. Add 1/2 teaspoon of poultry seasoning to milk.
  3. Combine all other spices with cornflake crumbs, and place in plastic bag.
  4. Wash chicken with water and pat dry.
  5. Dip chicken into milk and shake to remove excess.
  6. Quickly shake in bag with seasonings and crumbs, and remove the chicken from the bag.
  7. Refrigerate chicken for 1 hour.
  8. Remove chicken from refrigerator and sprinkle lightly with paprika for color.
  9. Space chicken evenly on greased baking pan.
  10. Cover with aluminum foil and bake for 40 minutes.
  11. Remove foil and continue baking for another 30–40 minutes or until meat can easily be pulled away from the bone with a fork.
  12. Drumsticks may require less baking time than breasts.
  13. Crumbs will form crispy “skin.”

Nutritional Information

Serving Size: 10 servings (serving size: ½ breast or 2 small drumsticks)
Calories: 127
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 1 g
Sodium: 101 mg
Carbs: 5 g
Protein: 18 g

Source:

U.S. Department of Health and Human Services

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