Crispy Oven-fried Chicken

June 10, 2008 - 7:30am

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Crispy Oven-fried Chicken

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

For less fat, bake chicken in the oven instead of frying.

Nutrition Facts

Serving Size	½ breast or 2 small drumsticks
Calories	256
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	82 mg
Sodium	286 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Skim milk or buttermilk	½ cup
Poultry seasoning	1 teaspoon
Cornflakes, crumbled	1 cup
Onion powder	1½ tablespoons
Garlic powder	1½ tablespoons
Black pepper	2 teaspoons
Dried hot pepper, crushed	2 teaspoons
Ginger, ground	1 teaspoon
Chicken, skinless (4 breasts, 4 drumsticks)	8 pieces
Paprika	A few shakes
Vegetable oil (use to grease baking pan)	1 teaspoon

Directions
Preheat oven to 350°F.
Add ½ teaspoon of poultry seasoning to milk.
Combine all other spices with cornflake crumbs and place in a plastic bag.
Wash chicken and pat dry. Dip chicken into milk, shake 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 40 minutes. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled away from 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.)

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.