Crispy Oven-Fried Chicken
Enjoy the comforting crunch of oven-fried chicken with a heart-healthy twist! Baked instead of fried, this recipe uses a flavorful low-sodium spice blend and a golden, crispy coating for a healthier alternative to traditional fried chicken.
Makes
Serving size
Ingredients
½ cup fat-free milk or buttermilk
1 teaspoon poultry seasoning, divided
1 cup cornflakes, crumbled
1 ½ tablespoons onion powder
1 ½ tablespoons garlic powder
2 teaspoons black pepper, ground
2 teaspoons dried hot pepper, crushed
1 teaspoon ginger, ground
8 pieces chicken, skinless (4 breasts, 4 small drumsticks)
A few shakes of paprika
1 teaspoon vegetable oil
Instructions
- Preheat oven to 350°F.
- Combine milk and ½ teaspoon of poultry seasoning, then mix well.
- Combine remaining ½ teaspoon of poultry seasoning and all other spices (except paprika) with cornflake crumbs, and place in plastic bag.
- Wash chicken and pat dry. Dip chicken into milk and shake to remove excess. Quickly put into plastic bag and shake with seasonings and crumbs to coat. Remove the chicken from the bag; repeat for all pieces of chicken.
- Refrigerate chicken for 1 hour.
- Remove chicken from refrigerator and sprinkle lightly with paprika for color.
- Space chicken evenly on greased baking pan.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for another 30 to 40 minutes, or until meat can easily be pulled away from the bone with fork. Drumsticks may require less baking time than breasts. Crumbs will form crispy “skin.”
Cooking Tip
To ensure a crispy coating, do not turn the chicken while it’s baking.
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