Crispy Oven-Fried Chicken
Source: Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
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.
- Makes
- 6 servings
Ingredients
- 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)
Directions
- 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.)
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