Crispy Oven-Fried Chicken
- ½ cup of skim milk or buttermilk
- 1 teaspoon of poultry seasoning
- 1 cup of crumbled cornflakes
- 1 ½ tablespoons of onion powder
- 1-½ tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons crushed dried hot pepper
- 1 teaspoons ground ginger
- 8 pieces of skinless chicken: 4 breasts and 4 drumsticks
- 1 teaspoon of vegetable oil
- Paprika
To prepare
First preheat oven at 350 degrees.
- Add ½ teaspoon of poultry seasoning to milk.
- Then combine all other spices with cornflakes crumbs and place in a plastic bag.
- Wash pieces of chicken and pat dry, then dip chicken into milk, then quickly shake in bag with seasoning and crumbs.
- Refrigerate for 1 hour then sprinkle lightly with paprika for color.
- Grease baking pan with vegetable oil and place chicken.
- Cover with foil and bake at 40 minutes. Remove foil and continue baking for an additional 30-40 minutes. It is important to remember not to turn the chicken pieces while baking.
This dish will yield 6 servings, which is a ½ breast or 2 small drumsticks.
Nutritional Information per serving:
256 calories
5 grams of fat
1 gram of saturated fat
82 mg of cholesterol
286 mg of sodium
Recipes found at
www.nhlbi.nih.gov/health/public/heart/other/syah/index.htm