Crispy Oven-Fried Chicken Serving Size: 1/2 breast or 2 small drumsticks Yield: 6
Ingredients: 1/2 cup nonfat milk 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 dried crushed hot pepper 1 teaspoon ground ginger 8 each (4 breasts and 4 drumsticks) chicken pieces, skinless each a few shakes of paprika 1 teaspoon vegetable oil to grease baking pan
Instructions: 1. Preheat oven to 350 degrees. 2. Add 1/2 teaspoon of poultry seasoning to milk. 3. Combine all other spices with cornflake crumbs and place in a plastic bag. 4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs. 5. Refrigerate for 1 hour. 6. Remove from refrigerator and sprinkle lightly with paprika for color. 7. Evenly space chicken on greased baking pan. 8. Cover with aluminum foil and bake for 40 minutes. 9. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away form 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.)
Cost: Per Recipe: $ 6.0092 Per Serving: $ 1
Source: Adapted from: Heart Healthy Home Cooking African American Style National Heart, Lung and Blood Institue (NHLBI)