Doc's Oven Fried Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 396.9
- Total Fat: 5.2 g
- Cholesterol: 173.3 mg
- Sodium: 693.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.7 g
- Protein: 60.0 g
View full nutritional breakdown of Doc's Oven Fried Chicken calories by ingredient
Introduction
This is one of the recipes that I have been playing around with different spices for the dredge. It comes out a little bit different each time and I substitue Panko bread crumbs at times as well. This is one of the recipes that I have been playing around with different spices for the dredge. It comes out a little bit different each time and I substitue Panko bread crumbs at times as well.Number of Servings: 6
Ingredients
-
6 boneless and skinless chicken breasts
1 egg beaten
1/2 cup Milk 1%
1/2 cup flour
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons poultry seasoning
1 cup of unseasoned bread crumbs
Directions
Makes six servings of one breast each
Preheat oven to 400 degrees
Coat a baking dish with nonstick spray such as Pam
Mix the egg and milk together and set aside
Mix the flour and all the spices together in a ziploc plastic bag.
Place the defrosted chicken breasts into the bag, seal it up and shake well to coat all of the meat.
Remove each breast and dredge it through the egg and milk mixture, and then coat in bread crumbs.
Place each breast in the baking dish. Bake for 20 minutes and then flip the breasts over. Bake for 10-20 more minutes depending on your oven until the juices run clear when poked with a fork.
Number of Servings: 6
Recipe submitted by SparkPeople user DOCHAPPYCAMPER.
Preheat oven to 400 degrees
Coat a baking dish with nonstick spray such as Pam
Mix the egg and milk together and set aside
Mix the flour and all the spices together in a ziploc plastic bag.
Place the defrosted chicken breasts into the bag, seal it up and shake well to coat all of the meat.
Remove each breast and dredge it through the egg and milk mixture, and then coat in bread crumbs.
Place each breast in the baking dish. Bake for 20 minutes and then flip the breasts over. Bake for 10-20 more minutes depending on your oven until the juices run clear when poked with a fork.
Number of Servings: 6
Recipe submitted by SparkPeople user DOCHAPPYCAMPER.
Member Ratings For This Recipe
-
IISCORPIO
Very good. I varied this recipe by using soaking the chicken in yogurt since I didn't have any milk & not dredging in egg. Since I was using leg quarters I also cooked my chicken on a rack, 30 minutes on one side then turned it over & cooked for another 30 minutes on the other. Brown, juicy & crispy - 9/20/09
-
KAT573
I had two really big chicken breast, so I weighted them; 22 0z! So I reduced some of the ingredients and imagine that was part of why it seemed bland.....not sure why my chicken did not brown much at all in the oven; maybe the oven is off. I will adjust for these and think this will be a good recipe - 3/13/09
Reply from DOCHAPPYCAMPER (3/13/09)
I also like things with a little more kick, but my hubby dictated this rendition of the recipe. I may try some McCormick's chicken seasoning or their barbecue rub in the flour mixture. I keep trying different things, but if it is a little bit "hot" or peppery, then my husband is put off by it.
-
MCKENZIESMOMMA
-
LETSTALK
-
PRINCESS_JEANNE
I thought this was very good. My little picky eater even loved it and asked for 2nds. - 3/9/09
Reply from DOCHAPPYCAMPER (3/11/09)
My husband is a little bit picky when it comes to spices and he loves this combination. I had played around with different things and his favorite is this one either using the regular bread crumbs or panko bread crumbs. I've even added 1/4 cup of parmesan cheese to the flour mixture too.