There is a reason why fried chicken is an American classic. There’s just something about juicy chicken enveloped in a crispy, flavorful coating that makes you feel patriotic and nostalgic all at the same time. But who wants to go through all of the trouble of deep fat frying? It makes a mess of your kitchen and leaves a strong, not-so-pleasant aroma in your home that lingers for days. And, let’s not forget the calories involved! This Crispy Oven Fried Chicken recipe is one of my family’s favorite quick dinner ideas!
What if I told you that you could have all of the texture and flavor of fried chicken without the frying, calories, smell or mess? And, what if I told you that you could have this on the table in 30 minutes? I kid you not, my friend.
This recipe for Crispy Oven Fried Chicken will make you wonder why you ever craved real fried chicken. The secret to the uber crispy, super crunchy crust is good ol’ fashioned corn flakes. Yep, that’s right, breakfast cereal. Just pulverize them into crumbs and you’ve got yourself a deep fried fake-out! Then just mix it up with my secret blend of 11 herbs and spices. Well, not really, it’s more like 4 and it’s not really a secret.
I used thin boneless, skinless chicken breasts because the thin cutlets are done in under 30 minutes – perfect for a quick dinner. Plus, the leftover cutlets made great sandwiches the next day. But, you can use whatever kind of chicken you prefer. And, if you want to cut the calories back even more, you can omit the butter at the end. It adds flavor, but it’s not necessary.
See? Who needs deep fried chicken when you can have oven fried chicken? This is our new favorite quick dinner!
Crispy Oven Fried Chicken
Compliments of It’s a Keeper
3 1/2 lbs chicken
salt and pepper
1 large egg
1/8 cup milk
3 cups corn flakes, crushed
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne
2 Tbsp melted butter
Preheat to 350°F. Line a baking sheet with foil and place a rack on top of foil. Spray baking rack with non-stick cooking spray. Rinse chicken and pat dry. Season with salt and pepper.
In a shallow dish, whisk egg and milk together. Combine corn flakes, salt, garlic powder, onion powder and cayenne in a shallow bowl. Dip the chicken into the egg mixture, then coat with corn flake mixture, pressing the crumbs onto the chicken (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
Drizzle melted butter over the chicken. For thin boneless, skinless chicken breast, bake for 20-25 minutes or until it reaches an internal temperature of 165 degrees. Thicker chicken breasts may take 30-45 minutes. Use a meat thermometer to test that it’s 165 degrees. The chicken should be golden and crisp. Serve immediately.
NOTE: If using chicken pieces from a broiler chicken, remove chicken skin, if desired. Once coated, arrange the chicken, skin side up, on the rack on the baking sheet. Bake for 45 to 60 minutes or until it reaches an internal temperature of 165 degrees.