I have tried many oven fried chicken recipes over the years but my family always wants me to go back to this cornflake crumb recipe. The cornflake crumbs give the chicken a golden brown color without the added fat you find in packaged mixes from the store. It has a nice balance of flavor with paprika, Italian herbs,garlic and onion powder, poultry seasoning and ground pepper.I keep the breading mix made up and in a sealed container in my pantry all the time. The chicken breasts I had were huge 8 ounces each, so I cut them in half before breading.
OVEN FRIED CHICKEN
- 1 1/2 pounds boneless, skinless chicken breast or 2 1/2 pounds chicken parts with bones, skin removed.
- 4 tablespoons Homemade breading (see recipe posted below)
Preheat oven to 425 degrees. Place breading in a plastic bag and shake a few pieces of chicken in the breading.
Arrange chicken pieces so that they are not touching in a baking pan sprayed with Pam.(I line the pan with foil for easier clean up) At this point I use my Misto sprayer that is filled with olive oil and I spray the breaded chicken lightly before baking. Bake boneless breast for 15-20 minutes and chicken parts for 45-60 minutes.
If the breast are thick it may take 25-30 minutes to bake. It comes out looking like beautiful fried chicken.
One Serving: 1/6 recipe
Per Servings; 170 calories, 28.6 g protein, 4.1 g carbs, 3.3 g fat, 0.2 g fiber
Old WWP 4 / New WWPP 4
Is it just me or does that piece of chicken have a slight heart shape to it? This is how I like to serve this chicken, an oven baked potato topped with the “Green Giants” broccoli in a cheese sauce and some baby greens.
When my kids were young I made them homemade chicken nuggets using this recipe. Their friends would gobble them up as well! The other night when I was using this recipe to make oven fried chicken breast I decided I would make some nuggets so I could take a picture of them for the blog. Well my “kids” might be young adults now but they got so excited when they saw the plate of nuggets and chose the nuggets over the chicken breasts! These would make a nice appetizer with some fun dipping sauces.
- 1 pound boneless, skinless chicken breasts
- 1/2 cup homemade breading (see recipe posted below)
Cut chicken into bite size pieces. Place breading in a plastic bag and add a few pieces of chicken at a time, shake to coat evenly.
Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray. (I line the pan with foil for easier clean up)
Arrange chicken pieces so they are not touching.
At this point I use my Misto sprayer that is filled with olive oil and I spray the nuggets lightly before baking. Bake for 12-14 minutes depending on how big the nuggets are.
Serve with your favorite dipping sauces such as sweet and sour, honey mustard, hot mustard, barbecue sauce or ketchup.
Yield: 4 servings
One Serving: 1/4 recipe
Per Servings: 203 calories, 3 g fat, 29.4 g protein, 12.3 g carbs, 0.5 g fiber
Old WWP 4 /New WWPP 5
Homemade Cornflake Breading
The cornflake crumbs give a golden brown color without the addition of fat. Make this large quantity to have on hand.
- 4 cups packaged cornflake crumbs
- 4 teaspoons instant chicken bouillon
- 4 teaspoons paprika
- 2 teaspoons poultry seasoning
- 1 tablespoon Italian herb seasoning
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Combine all ingredients and mix well. Place in an air-tight container. Mix well before using. Plan on 1/2 to 1 tablespoon of breading for each chicken part or fish fillet.
Yield: about 4 cups
One serving: 2 tablespoons
One serving: 2 tablespoons
Per 2 Tablespoons; 52 calories, 1 g protein, 12 g carbohydrates, 0.2 g fat, 0.6 g fiber
Good for oven fried: chicken, fish, oysters, or chicken nuggets.
Old WWP 1 / New WWPP 1
Adapted from the cookbook Quick & Healthy Recipes and Ideas by Brenda Ponichtera Registered Dietitian