Crispy Oven-Fried Chicken
- 1/2 cup milk, non-fat (or buttermilk)
- 1 teaspoon poultry seasoning
- 1 cup cornflakes, crumbled
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons hot pepper (dried crushed)
- 1 teaspoon ginger (ground)
- 4 chicken breasts, skinless
- 4 chicken drumsticks, skinless
- 1/16 teaspoon paprika (a few shakes of)
- 1 teaspoon vegetable oil (to grease baking pan)
- Preheat the oven to 350 degrees.
- Add 1/2 teaspoon of poultry seasoning to milk.
- Combine all other spices with cornflake crumbs and place in a plastic bag.
- Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
- Refrigerate for 1 hour.
- Remove from the refrigerator and sprinkle lightly with paprika for color.
- Evenly space chicken on a greased baking pan. Cover with aluminum foil and bake for 40 minutes.
- Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.” (Do not turn chicken during baking).
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