Recipe: Crispy Oven-Fried Chicken

CRISPY OVEN-FRIED CHICKEN

For less fat, bake chicken in the oven instead of frying.
1/2 cup skim milk or buttermilk
1 tsp poultry seasoning
1 cup cornflakes, crumbled
1 1/2 Tbsp onion powder
1 1/2 Tbsp garlic powder
2 tsp black pepper
2 tsp dried hot pepper, crushed
1 tsp ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1 tsp vegetable oil (use to grease baking pan)
a few shakes paprika

Preheat oven to 350F.

Add 1/2 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 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 40 minutes.

Remove foil and continue baking for an additional 30 to 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.)

Makes 6 servings (serving size: 1/2 breast or 2 small drumsticks)
Per serving: Calories 256, Fat 5 g, Saturated fat 1 g, Cholesterol 82 mg, Sodium 286 mg