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Crispy Oven-Fried Chicken

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Course: Dinner, Lunch
Cook Time: 1 hour 20 minutes
Refrigerate: 1 hour
Servings: 10


  • 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


  • 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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