Serves 6
202 cal · 95 min
Crispy Oven-Fried Chicken
Recipe GLPRca6fefb54d66cb
Golden, crunchy oven-fried chicken with a seasoned cornflake coating, baked until tender and juicy. This healthier alternative to deep-fried chicken delivers all the crispy satisfaction without excess oil.
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Ingredients
1/2 cup non-fat (skim) milk
1 teaspoon poultry seasoning
1 cup cornflakes cereal, crumbled
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
2 teaspoons black pepper
2 teaspoons crushed red pepper flakes
1 teaspoon ground ginger
1/4 teaspoon paprika
4 skinless chicken breasts
4 skinless chicken drumsticks
1 teaspoon vegetable oil
Directions
Wash your hands thoroughly with soap and warm water. Preheat your oven to 350°F.
Pour the non-fat milk into a shallow bowl and stir in 1/2 teaspoon of the poultry seasoning until blended.
In a large resealable plastic bag, combine the crumbled cornflakes with the remaining 1/2 teaspoon poultry seasoning, onion powder, garlic powder, black pepper, crushed red pepper flakes, and ground ginger. Shake well to distribute the spices evenly throughout the cornflake mixture. Set the paprika aside separately.
Working with one piece at a time, dip each chicken breast and drumstick into the seasoned milk, coating thoroughly. Allow excess milk to drip back into the bowl, then place the chicken piece inside the plastic bag with the cornflake mixture. Seal the bag and shake vigorously until the chicken is completely coated with the spiced cornflake crumbs. Remove the coated chicken to a clean plate and repeat with remaining pieces.
Cover the plate of coated chicken with plastic wrap and refrigerate for 1 hour to allow the coating to adhere and set.
Lightly grease a large baking pan with the vegetable oil. Remove the chicken from the refrigerator and arrange the pieces in a single layer on the prepared pan, spacing them evenly without crowding.
Lightly dust the top of each chicken piece with a small pinch of paprika for color.
Cover the entire baking pan tightly with aluminum foil and place it in the preheated 350°F oven. Bake covered for 40 minutes without removing the foil.
Carefully remove the aluminum foil and continue baking uncovered for 30 to 40 minutes longer, or until the coating is deep golden brown and crispy. Do not turn the chicken during baking.
The chicken is done when the meat at the thickest part reaches an internal temperature of 165°F (74°C), or when the meat pulls away easily from the bone with a fork. Note that drumsticks may finish cooking faster than breasts, so check each piece individually if needed.
Remove the pan from the oven and transfer the chicken to a serving platter. The cornflake coating will have formed a crispy, golden 'skin' around the tender, juicy chicken. Serve hot.
