Crispy Oven-Fried Chicken
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Ingredients
- 1/2 cup fat free 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)
- A few shakes paprika
- 1 tsp. vegetable oil
Instructions
- Preheat oven to 350℉.
- Add 1/2 tsp. of poultry seasoning to milk.
- Combine all other spices with cornflake crumbs, and place in plastic bag.
- Wash chicken with water and pat dry.
- Dip chicken into milk and shake to remove excess.
- Quickly shake in bag with seasonings and crumbs, and remove the chicken from the bag.
- Refrigerate chicken for 1 hour.
- Remove chicken from refrigerator and sprinkle lightly with paprika for color.
- Space chicken evenly on greased baking pan.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and continue baking for another 30–40 minutes or until meat can easily be pulled away from the bone with a fork.
- Drumsticks may require less baking time than breasts.
- Crumbs will form crispy “skin.”
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