Oven-Fried Chicken

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A crisp oven fried chicken is the perfect entree for any meal. You can please a crowd with this oven fried chicken recipe and serve up enough for someone to have extras!

Oven-Fried Chicken
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
45 mins
Total Time:
65 mins
Servings:
6

Ingredients

  • 1 egg, beaten

  • 3 tablespoon milk

  • 1 ¼ cup crushed cornflakes or finely crushed rich round crackers (about 35)

  • 1 teaspoon dried thyme, crushed

  • ½ teaspoon paprika

  • ¼ teaspoon salt

  • teaspoon black pepper

  • 2 tablespoon butter or margarine, melted

  • 2 ½ - 3 pound 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.

*

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 (per serving)

336 Calories
16g Fat
16g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 25%
Cholesterol 133mg 44%
Sodium 351mg 15%
Total Carbohydrate 16g 6%
Total Sugars 2g
Protein 31g
Calcium 30.3mg 2%
Iron 4.5mg 25%
Potassium 262mg 6%
Folate, total 24.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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