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Oven-Fried Chicken
Ingredients
-
1
egg, beaten
-
3
tablespoons milk
-
1 1/4
cups crushed cornflakes or finely crushed rich round crackers (about 35)
-
1
teaspoon dried thyme, crushed
-
1/2
teaspoon paprika
-
1/4
teaspoon salt
-
1/8
teaspoon black pepper
-
2
tablespoons butter or margarine, melted
-
2 1/2
- 3
pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
Directions
1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.
2. In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.
3. Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.
From the Test Kitchen
- Note *To make your own tenders, simply cut 1-1/2 pounds of boneless, skinless chicken breast halves lengthwise into 1-inch strips.
- Variation Oven-Fried Parmesan Chicken:Prepare as above, except omit thyme and salt and reduce crushed cornflakes to 1/2 cup. For coating, combine cornflakes; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano, crushed; the paprika; and pepper. Stir in melted butter. Continue as above.
- Variation Oven-Fried Chicken Breast Tenders:Prepare as above, except substitute 1-1/2 pounds chicken tenders* for meaty chicken pieces, increase crushed cornflakes to 1-3/4 cups, and place tenders in a single layer on 15x10x1-inch baking pan. Bake, uncovered in a 400 degrees F oven for 10 to 12 minutes or until chicken is no longer pink. Do not turn tenders while baking.Nutrition Facts per 4 tenders: 250 cal., 7 g total fat (3 g sat. fat), 112 mg chol., 336 mg sodium, 16 g carbo., 0 g dietary fiber, 29 g protein.Daily Values: 7% vit. A, 3% calcium, 23% iron.Exchanges: 1 starch, 3 1/2 Very Lean Meat, 1 Fat
Nutrition Facts
(Oven-Fried Chicken)
- Servings Per Recipe 6,
- Calories 336,
- Protein (gm) 31,
- Carbohydrate (gm) 16,
- Fat, total (gm) 16,
- Cholesterol (mg) 133,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 292,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 351,
- Potassium (mg) 262,
- Calcium (DV %) 30,
- Iron (DV %) 5,
- Starch () 1,
- Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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The kids LOVE this chicken!!!!! Great find, easy to make :)
8/24/2011 08:34:08 PM Report AbuseI tried this recipe tonight and I mustb have done something wrong because the coating was hard (and burnt in some places) and the chicken was dry as a bone.
4/30/2011 01:51:47 AM Report AbuseSimple and delicious!
1/6/2010 07:18:23 PM Report AbuseAbsolutely fantastic. I also sprinkled on a bit on onion powder and Italian dressing before popping in the oven
12/14/2009 11:05:16 PM Report Abuse