Oven-Fried Chicken

Published October 1, 2005.

Why this recipe works:

We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetrate deep into the meat. For the coating, we used a… read more

We marinated our Oven-Fried Chicken in highly seasoned buttermilk flavored with mustard, garlic powder, black pepper, and hot pepper sauce. Soaking the chicken for at least one hour, or even better, overnight, allowed the flavors to penetrate deep into the meat. For the coating, we used a blend of corn flakes and bread crumbs. Seasoned heavily with spices and lightly coated with oil, the coating baked up as crisp as a deep-fried crust.

We baked the chicken in a hot oven on a wire rack set on a baking sheet. The rack allowed hot air to circulate beneath the chicken, ensuring that all sides of the pieces became crisp. Traditional homemade fried chicken has 552 calories, 34 grams of fat, and 10 grams of saturated fat per serving. Cook’s Country Oven-Fried Chicken has 216 calories, 9 grams of fat, and 4 grams of saturated fat per serving.

less

Serves 8

To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection