Oven-Fried Chicken

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4.0 by 59 people

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  • Makes: 6 servings
  • Serving Size: 3 ounces chicken regular or Parmesan variation
  • Prep: 20 mins
  • Bake: 45 mins 375°F

Oven-Fried Chicken

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

*

To make your own tenders, simply cut 1-1/2 pounds of boneless, skinless chicken breast halves lengthwise into 1-inch strips.

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.

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

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Nutrition Facts (Oven-Fried Chicken)

  • Per serving:
  • 336 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 133 mg chol.,
  • 351 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (2)

59 Ratings
1068 Days Ago
3.0
3 stars, tasty, crispy crust, hubby & I both enjoyed so it will be in my permanent rotation, would have been a 4 but needs tweaks. Very under seasoned so go double on the salt & pepper, and generous/rounded measure on paprika & thyme. In hope of getting coating to stick even better I'll cut 1 Tbsp of milk next time. For more crispiness on the bottom, grease wire cookie racks & place in cookie sheet, bottom lined w/foil to avoid the stuck crumbs mess.
1562 Days Ago
This is a great recipe! My 7 year old daughter loved it! It turned out crispy. I didn't"t have an egg, so I used milk and mayo substitute. It added great flavor.

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