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Cooking at Home - Crispy Oven-Fried Chicken
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Makes: 6 servings
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.
Ingredients
- 1/2 cup milk, non-fat (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 hot pepper (dried crushed)
- 1 teaspoon ginger (ground)
- 4 chicken breasts, skinless
- 4 chicken drumsticks, skinless
- 1/4 teaspoon paprika
- 1 teaspoon vegetable oil (to grease baking pan)
Directions
- 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.)
Source: Heart Healthy Home Cooking: African American Style, US Department of Health and Human Services, National Heart, Lung, and Blood Institute
Nutrition Information
Serving Size: 1/2 breast or 2 small drumsticks, 1/6 of recipe
Nutrients |
Amount |
---|---|
Total Calories |
204 |
Total Fat |
5 g |
Saturated Fat |
1 g |
Cholesterol |
94 mg |
Sodium |
232 mg |
Carbohydrates |
9 g |
Dietary Fiber |
1 g |
Total Sugars |
2 g |
Added Sugars included |
0 g |
Protein |
30 g |
Vitamin D |
0 mcg |
Calcium |
54 mg |
Iron |
3 mg |
Potassium |
359 mg |