Fee, Fie, Faux Fried Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 140.7
- Total Fat: 1.5 g
- Cholesterol: 23.6 mg
- Sodium: 148.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.8 g
- Protein: 12.2 g
View full nutritional breakdown of Fee, Fie, Faux Fried Chicken calories by ingredient
Introduction
Oven "fried" chicken with a crispy herb coating Oven "fried" chicken with a crispy herb coatingNumber of Servings: 6
Ingredients
-
2/3 cup all-purpose flour
1 tsp dried oregano
1/2 tsp each dried thyme, paprika, and salt
1/4 tsp garlic powder and black pepper
1-1/2 cups crushed cornflake cereal
1 cup buttermilk (low-fat)
3 lbs skinless boneless chicken breast
Directions
Spray a large raosting pan with non-stick spray and set aside.
In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper. In a separate bowl or pie plate, combine cornflake crumbs and cheese. Pour buttermilk into another bowl.
Rinse chicken and pat dry. Working one at a time, dip chicken pieces in buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with cornflake mixture. Arrange chicken in roasting pan, leaving some space between pieces. This process can get a bit messy, but hang in there.
Bake, uncovered at 425 for 20 minutes. (this is an estimated time due to the original recipe calling for Bone in Chicken thighs and drumsticks).. Please pay attention to your chicken as to not overcook. Cook until chicken is no longer pink and juices run clear.
Serve Immediately
Number of Servings: 6
Recipe submitted by SparkPeople user FMAURO.
In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper. In a separate bowl or pie plate, combine cornflake crumbs and cheese. Pour buttermilk into another bowl.
Rinse chicken and pat dry. Working one at a time, dip chicken pieces in buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with cornflake mixture. Arrange chicken in roasting pan, leaving some space between pieces. This process can get a bit messy, but hang in there.
Bake, uncovered at 425 for 20 minutes. (this is an estimated time due to the original recipe calling for Bone in Chicken thighs and drumsticks).. Please pay attention to your chicken as to not overcook. Cook until chicken is no longer pink and juices run clear.
Serve Immediately
Number of Servings: 6
Recipe submitted by SparkPeople user FMAURO.