For less fat, bake chicken in the oven instead of frying.
Nutrition Facts
| Serving Size | ½ breast or 2 small drumsticks |
| Calories | 256 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 82 mg |
| Sodium | 286 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Skim milk or buttermilk | ½ cup |
| Poultry seasoning | 1 teaspoon |
| Cornflakes, crumbled | 1 cup |
| Onion powder | 1½ tablespoons |
| Garlic powder | 1½ tablespoons |
| Black pepper | 2 teaspoons |
| Dried hot pepper, crushed | 2 teaspoons |
| Ginger, ground | 1 teaspoon |
| Chicken, skinless (4 breasts, 4 drumsticks) | 8 pieces |
| Paprika | A few shakes |
| Vegetable oil (use to grease baking pan) | 1 teaspoon |
Directions
- Preheat oven to 350°F.
- Add ½ teaspoon of poultry seasoning to milk.
- Combine all other spices with cornflake crumbs and place in a plastic bag.
- Wash chicken and pat dry. Dip chicken into milk, shake
then quickly shake in bag with seasoning and crumbs.
- Refrigerate for 1 hour.
- Remove from refrigerator and sprinkle lightly with paprika for color.
- Evenly space chicken on greased baking pan.
- Cover with aluminum foil and bake 40 minutes. Remove foil and continue
baking for an additional 30-40 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.)