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Crispy Oven-Fried Chicken


  • 1/2 cup 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)
  • Few shakes of paprika
  • 1 tsp. vegetable oil


Preheat oven to 350 degrees F. Add 1/2 tsp. of poultry seasoning to milk.combine all other spices with cornflake crumbs and place in plastic bag. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and cornflake 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 for 40 minutes. Remove foil and continue baking for an added 30 to 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".

By Connie from Cotter, Arkansas


Crispy Oven-Fried Chicken

This recipe brings back childhood memories, especially the use of cornflakes! It's easy and delicious! Thank you! (09/01/2007)


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