Crispy Oven-Fried Chicken

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1/2 cup
skim or buttermilk
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1 teaspoon
poultry seasoning
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1 cup
crumbled corn flakes
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1 1/2 tablespoons
onion powder
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1 1/2 tablespoons
garlic powder
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2 teaspoons
black pepper
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2 teaspoons
crushed dried hot pepper
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1 teaspoon
ground ginger
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8 pieces
chicken, skinless (4 breasts, 4 drumsticks)
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a few shakes
paprika
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1 teaspoon
vegetable oil
- Preheat oven to 350°F.
- Add 1/2 teaspoon of poultry seasoning to milk.
- Combine all other spices with corn flake crumbs and place in plastic bag.
- Wash chicken and pat dry. 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 added 30-40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. Crumbs will form crispy "skin." (Do not turn chicken during baking.)
Reviewed July 16, 2012
© 2012 WebMD, LLC. All rights reserved.
Makes: 6 servings
- Calories256
- Cholesterol82 mg
- Sodium286 mg
- Protein30 g
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