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Oven-Fried Chicken

Makes: 6 servings
Serving size: 3 ounces chicken regular or Parmesan variation
Prep 20 mins Bake 375°F 45 mins
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*
  • 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
Nutrition Facts (Oven-Fried Chicken)
  • Servings Per Recipe 6,
  • cal. (kcal) 336,
  • Fat, total (g) 16,
  • chol. (mg) 133,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 0,
  • sugar (g) 2,
  • pro. (g) 31,
  • vit. A (IU) 292,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 351,
  • Potassium (mg) 262,
  • calcium (mg) 30,
  • iron (mg) 5,
  • Starch () 1,
  • Lean Meat () 4,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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