Oven Fried Chicken

Kids will love this chicken—it tastes batter-dipped and fried, but is actually good for the heart.

Ingredients

• 1/2 Cup skim 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 of paprika
• 1 Tsp vegetable oil

Directions

Step 1

Preheat oven to 350°F. Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete the below steps while noodles cook.

Step 2

Add 1/2 teaspoon of poultry seasoning to milk. Combine all other spices with cornflake crumbs and place in plastic bag.

Step 3

Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs. Refrigerate for 1 hour.

Step 4

Remove from refrigerator and sprinkle lightly with paprika for color. Evenly space chicken on greased baking pan.

Step 5

Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30–40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy “skin.”

Utensils Needed

• Oven
• Aluminum foil
• Large plastic bag
• Sharp knife
• Measuring spoons
• Bowl
• Baking pan

NUTRITION FACTS

Serving Size: 1/2 breast or 2 small drumsticks

Nutrients	Amount
Calories	256
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	82 mg
Sodium	286 mg
Total Carbohydrates	22 g
Dietary Fiber	1 g
Total Sugars	0g
Added Sugars	0 g
Protein	30 g